Yogurt Custard Toast Fruit (Print)

Crisp toast with coconut yogurt custard and tropical fruit for a creamy, fruity start to your day.

# 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 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)

# Directions:

01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt in a medium bowl until creamy.
03 - Arrange bread slices on the baking sheet. Create a shallow well in the center of each slice using the back of a spoon, maintaining a border.
04 - Evenly distribute the coconut yogurt custard mixture into the wells of each bread slice.
05 - Bake for 10 to 12 minutes until custard is just set and bread edges are golden.
06 - Allow toast to cool slightly. Top each with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.

# Expert Advice:

01 -
  • Quick to prepare and easy to customize with your favorite fruits
  • Delicious fusion of crisp toast and creamy coconut custard for a nourishing breakfast or brunch
02 -
  • Can be made vegan by subbing the egg with cornstarch and plant milk
  • Bread type affects crispness and soaking: brioche gives the richest result
03 -
  • Let bread cool briefly before adding fresh toppings for best texture
  • Experiment with seasonal fruits for year-round variety
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