Yogurt Custard Toast 2.0

Yogurt-Custard Toast 2.0 brings a tropical twist to breakfast that feels both nourishing and a little luxurious. This recipe lets you wake up to creamy coconut yogurt nestled in crispy brioche, crowned with a rainbow of fresh fruit. If you are tired of the usual toast routine, this will brighten your morning and impress at brunch.

The first time I made this, my kids begged for seconds and started requesting it every Sunday. Now it is our "special breakfast" whenever we want a treat.

Ingredients

• Brioche or sturdy sourdough bread: Thick slices are best since they hold the custard without getting soggy. Look for fresh bread with a tender crumb and golden crust for the best texture.
• Coconut yogurt: Unsweetened or lightly sweetened makes a creamy custard base. Choose brands with real coconut for pure flavor.
• Egg: This helps set the custard. Pick fresh, free-range eggs for maximum richness.
• Honey or maple syrup: Adds just enough sweetness. Go for local honey or real maple if you can find it.
• Vanilla extract: Gives the custard warmth and depth. Real extract is worth the price for flavor.
• Sea salt: Enhances the overall taste and balances sweetness. Use flaky sea salt if you like a subtle crunch.
• Mango: Ripe mango brings juicy sweetness. Look for fruit that gives slightly to gentle pressure.
• Pineapple: Fresh pineapple stays bright and tangy. Choose one that smells sweet at the stem for ripeness.
• Kiwi: Adds freshness and a touch of tartness. Pick kiwis that yield gently to a squeeze.
• Unsweetened shredded coconut: Gives texture and boosts the tropical feel. Look for coconut that feels light and smells fragrant.
• Lime zest: Lets you finish with fragrant citrus. Scrub limes before zesting to avoid bitterness.
• Extra honey or maple syrup: Optional for serving drizzled on top for glossy sweetness.
• Baking sheet and parchment paper: These make cleanup easy. Choose quality parchment so nothing sticks.
• Whisk and mixing bowl: You will need these for the custard. Go for sturdy utensils to help blend everything smoothly.
• Spoon: For pressing wells in the bread and spooning on the custard. A soup spoon works perfectly.

Instructions

Prep the Oven and Pan:

Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Line a baking sheet with parchment paper to avoid sticking and make cleanup easy.

Make the Custard Mixture:

In a medium bowl, whisk together the egg coconut yogurt honey or maple syrup vanilla extract and salt until the mixture is velvety and well blended. Spend a minute whisking to smooth out any lumps.

Shape the Bread:

Arrange bread slices in a single layer on your prepared baking sheet. Use the back of a spoon to gently press into the center of each slice creating a shallow indentation that will hold the custard.

Fill With Custard:

Spoon the coconut yogurt custard into the wells of each piece of bread making sure it stays mostly inside the borders you pressed down. Spread evenly for uniform baking.

Bake Until Set:

Slide the tray into the oven and bake for 10 to 12 minutes. The custard should be just set so it jiggles slightly but does not run the bread edges should turn golden and crisp.

Cool and Top Fruit:

Take the pan out and let the toast cool for a few minutes. Arrange mango pineapple and kiwi over the top then sprinkle with shredded coconut and lime zest for brightness.

Add Sweet Finish:

Drizzle more honey or maple syrup if you want extra sweetness and serve while still slightly warm for best texture.

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I always look forward to topping these toasts with mango it reminds me of our trips to the farmers market in summer when they are at their sweetest. Decorating the toasts with fruit has become a favorite weekend ritual in my family.

Storage Tips

Cool leftovers completely before storing to prevent condensation from making toast soggy. Place them in an airtight container and keep in the fridge for up to two days. Reheat in the oven at a low temperature to regain crispness before serving.

Ingredient Substitutions

If coconut yogurt is not available use Greek yogurt for a tangy touch or almond yogurt for another dairy-free option. Any sturdy loaf like challah or a rustic whole wheat works if brioche or sourdough are unavailable. Swap fruits based on season using berries or stone fruit in the summer.

Serving Suggestions

Serve these toasts with a scoop of plain yogurt on the side for extra creaminess. A hot or iced tropical tea makes a refreshing pair. For brunch feed a crowd by doubling the batch and setting out a fruit topping station.

Cultural Context

Custard toast gained international attention as a comfort food from East Asian breakfast trends. This version infuses classic Western toast with Southeast Asian flavors making it a fusion breakfast that feels like a sunny escape.

Seasonal Adaptations

Use fresh peaches nectarines or berries in summer months Try poached pears or apples drizzled with cinnamon in fall Citrus segments like oranges and passionfruit brighten winter mornings

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Even busy weekdays feel a little special when this is on the menu. Try it soon to brighten up any morning.

Recipe Questions & Answers

→ What bread works best for this toast?

Brioche or sturdy sourdough are ideal for holding the creamy custard and toppings without falling apart.

→ Can I use Greek yogurt instead of coconut yogurt?

Greek yogurt can be substituted for coconut yogurt, but coconut adds a distinct tropical flavor to the dish.

→ How do I make this vegan?

Substitute the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk for a fully plant-based version.

→ What fruits can I add besides mango or pineapple?

Try papaya, passion fruit, or banana for more tropical variety and fresh, vibrant flavor.

→ Is this suitable for a gluten-free diet?

Use gluten-free bread as the base to accommodate gluten sensitivities or dietary restrictions.

→ How do I prevent soggy toast?

Be sure to use thick slices of bread and gently press the center to hold the custard, ensuring crisp edges after baking.