Yogurt Custard Toast 2.0 (Print)
Golden toast with creamy coconut yogurt custard and vibrant tropical fruit for a fresh breakfast twist.
# Components:
→ 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 sea salt
→ Tropical Toppings
07 - 1/2 ripe 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 - Honey or maple syrup for drizzling, optional
# Directions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a 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 baking sheet. Using the back of a spoon, gently press the center of each slice to form a shallow well with a border.
04 - Spoon the coconut yogurt custard evenly into the center wells of each bread slice.
05 - Bake for 10 to 12 minutes until custard is set and bread edges are golden brown.
06 - Remove from oven and cool slightly. Top each toast with mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired. Serve immediately while warm.
# Expert Advice:
01 -
- Bright tropical flavors bring joy to breakfast.
- Easy and quick preparation for busy mornings.
02 -
- For a vegan version, replace the egg with cornstarch and plant-based milk.
- This recipe pairs perfectly with iced coffee or tropical tea.
03 -
- Press gently into the bread to avoid tearing while making the well for custard.
- Let the toast cool a minute for cleaner slicing and better texture.