Yogurt Custard Toast Fruity (Print)
Creamy coconut yogurt and tropical fruit on golden toast for a vibrant breakfast or brunch.
# Ingredients:
→ Toast Base
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 (optional)
# Instructions:
01 - Preheat oven to 350°F (180°C). 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 salt until smooth and creamy.
03 - Arrange bread slices on the lined baking sheet. Using the back of a spoon, gently press down the center of each slice to form a shallow well, leaving the edges intact.
04 - Evenly spoon the coconut yogurt custard mixture into the wells of each bread slice. Bake for 10–12 minutes, until the custard is just set and the edges of the bread are golden.
05 - Remove from oven and let cool briefly. Top each toast with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest. Drizzle with additional honey or maple syrup if desired. Serve immediately.
# Pro Tips:
01 -
- Colorful, inviting presentation
- Easy to adapt for vegan or dairy-free diets
02 -
- For a vegan version, substitute the egg with cornstarch and plant-based milk.
- Make sure bread slices are thick to hold the custard and toppings.
03 -
- Use ripe but firm fruits for best texture.
- Bake until the custard is just set for soft and creamy results.