Yogurt Custard Toast Tropical (Print View)

Crispy toast layered with coconut yogurt custard and fresh tropical fruit medley for a vibrant morning treat.

# 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 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, to drizzle (optional)

# Directions:

01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt in a mixing bowl until smooth.
03 - Arrange bread slices on the baking sheet. Press the center of each slice with the back of a spoon to form a shallow well, maintaining a border.
04 - Distribute the custard mixture evenly among the bread wells.
05 - Bake for 10 to 12 minutes until the custard is set and bread edges are golden.
06 - Cool slightly, then garnish each toast with 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 wake up your morning
  • Easy and quick to prepare for a delicious breakfast
02 -
  • For vegan custard use 1 tbsp cornstarch and 2 tbsp plant-based milk in place of the egg
  • Custard toast is best served fresh while the bread stays crisp
03 -
  • Try mixing fruits like papaya or banana for new flavors
  • Brioche makes for a richer toast but gluten-free bread works too
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