Yogurt Custard Toast 2.0 (Print)

Coconut yogurt custard toast topped with mango, pineapple, kiwi, and lime zest for breakfast or brunch.

# What You Need:

→ For the Toast

01 - 4 thick slices 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

# How to Make:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until the mixture is smooth and creamy.
03 - Arrange bread slices on the lined baking sheet. Using the back of a spoon, gently press into the center of each slice to form a shallow well, keeping the edges intact.
04 - Spoon equal amounts of coconut yogurt custard into the wells of each prepared bread slice.
05 - Place baking sheet in oven and bake for 10 to 12 minutes, until custard has just set and bread edges are golden brown.
06 - Remove from oven and allow to cool slightly. Top each toast with diced mango, pineapple, kiwi slices, shredded coconut, and lime zest.
07 - Drizzle with additional honey or maple syrup if desired. Serve immediately.

# Expert Advice:

01 -
  • Uses basic ingredients you probably have on hand and some fresh fruit
  • Ready in under half an hour for a quick breakfast or easy weekend brunch
  • Can be made vegetarian or vegan with simple swaps to suit various diets
  • Makes your kitchen smell like a tropical vacation while baking
02 -
  • Resistant to sogginess holds up well for up to an hour after baking
  • Balanced in protein fiber and fat for a sustained morning boost
  • Easy to adapt for vegan or gluten-free diets
03 -
  • Always use ripe fruit for topping since it gives sweetness and juiciness without needing extra syrup.
  • Whisk the custard briskly so it bakes up silky not grainy.
  • Do not skip lime zest as it makes the tropical flavors pop.
  • If making vegan use tapioca starch or cornstarch for the custard and thicker plant milk for best results.

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