Yogurt Custard Toast Tropical (Print Version)

Creamy coconut yogurt meets fresh tropical fruit atop golden toast, perfect for an energizing breakfast or brunch.

# Components:

→ 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 (optional)

# Preparation Steps:

01 - Set oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until smooth and fully incorporated.
03 - Arrange bread slices on the lined baking sheet. Using the back of a spoon, gently press down the centers to create shallow wells, maintaining a border along the edges.
04 - Evenly spoon the coconut yogurt custard mixture into the wells of each bread slice.
05 - Transfer baking sheet to the oven and bake for 10 to 12 minutes, until custard is set and bread edges are golden.
06 - Remove from oven and let cool slightly. Top each toast with diced mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with additional honey or maple syrup if desired. Serve immediately.

# Expert Advice:

01 -
  • Bright tropical flavors and creamy texture
  • Quick to prepare, perfect for breakfast or brunch
02 -
  • Use thick-cut bread for best results so the custard does not soak through.
  • Coconut yogurt adds a creamy texture and subtle flavor, but can be swapped for Greek yogurt.
03 -
  • For a vegan version, use cornstarch and plant-based milk instead of egg.
  • Switch up the fruit seasonally for variety and flavor.
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