Yogurt Custard Toast 2.0 (Print)

Vibrant custard toast topped with coconut yogurt and fresh fruit for a creamy, crisp breakfast 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 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)

# Method:

01 - Set oven to 350°F (180°C) 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.
03 - Arrange bread slices on the baking sheet. Using the back of a spoon, press the center of each slice to form a shallow well, keeping a border.
04 - Distribute the coconut yogurt custard evenly into each bread well.
05 - Transfer to the oven and bake for 10 to 12 minutes, until the custard is set and bread edges turn golden brown.
06 - Remove from oven and allow to cool slightly. Arrange mango, pineapple, and kiwi over each toast, then garnish with shredded coconut and lime zest.
07 - Drizzle with additional honey or maple syrup, if desired. Serve immediately.

# Expert Advice:

01 -
  • A delicious fusion of flavors and textures in every bite
  • Quick and easy breakfast that's visually stunning and healthy
02 -
  • For a vegan version, substitute the egg with 1 tbsp cornstarch plus 2 tbsp plant-based milk.
  • Always confirm your bread is gluten-free if serving those with gluten sensitivities.
03 -
  • Let the toast cool slightly before adding fruit for a crispier texture.
  • Press a shallow well in the bread so the custard doesn't spill over.
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