Yogurt Custard Toast Tropical (Print View)

Crisp brioche topped with coconut custard, tropical fruit, and lime zest for an easy, vibrant breakfast.

# Components:

→ For the Toast

01 - 4 thick slices brioche bread 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, for drizzling (optional)

# Directions:

01 - Set the oven temperature to 350°F and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until a smooth custard forms.
03 - Arrange the bread slices on the prepared baking sheet. Using the back of a spoon, gently press the center of each slice to create a shallow well, leaving a border intact.
04 - Distribute the coconut yogurt custard evenly into the wells of each bread slice.
05 - Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the custard is just set and the bread edges are golden brown.
06 - Remove the toast from the oven, allow to cool briefly, then top each slice with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired and serve immediately.

# Expert Advice:

01 -
  • Fusion of creamy coconut custard and fresh tropical fruits makes breakfast exciting
  • Easy to prepare and easily customizable for vegan or gluten-free diets
02 -
  • For a vegan version, use cornstarch and plant-based milk in place of egg
  • Check bread for gluten content if serving to those with sensitivities
03 -
  • Let the toast cool slightly to set the custard and keep the fruit fresh
  • Customize the toppings with your favorite seasonal fruit
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