Yogurt Custard Toast 2.0 (Print Version)

Coconut yogurt with tropical fruits on golden toast. Creamy, crisp, and refreshing for breakfast or brunch.

# Ingredient List:

→ Toast Base

01 - 4 thick slices of brioche or sturdy sourdough bread
02 - 1 large egg
03 - 1/2 cup coconut yogurt (unsweetened or lightly sweetened)
04 - 1 tablespoon honey or maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of sea salt

→ Toppings

07 - 1/2 mango, peeled and diced
08 - 1/2 cup fresh pineapple, diced
09 - 1 kiwi, peeled and sliced
10 - 2 tablespoons unsweetened shredded coconut
11 - Zest of 1 lime
12 - Extra honey or maple syrup for drizzling (optional)

# Steps:

01 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - Combine egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt in a mixing bowl. Whisk until smooth and creamy.
03 - Arrange bread slices on the lined baking sheet. Using the back of a spoon, gently press the center of each slice to form a shallow well with a border around the edge.
04 - Spoon the coconut yogurt custard evenly into the wells of each bread slice.
05 - Bake for 10 to 12 minutes, or until the custard is set and bread edges are golden brown.
06 - Remove from oven and let cool slightly. Top each with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with additional honey or maple syrup if desired and serve immediately.

# Helpful Hints:

01 -
  • Delicious blend of creamy custard and crunchy toast
  • Fresh tropical fruits add vibrant flavor and color
02 -
  • For vegan toast, use cornstarch and plant-based milk in place of egg
  • Always check labels for cross-contamination if allergies are severe
03 -
  • Press the bread gently to help the custard stay in place when baking
  • Switch up the fruit according to what's seasonal or your favorites
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