Yogurt Custard Toast 2.0 (Print)

Coconut custard and tropical fruit crown golden toast. Fruity, creamy layers brighten every bite.

# 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, for drizzling (optional)

# Directions:

01 - Set oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt. Whisk until smooth and creamy.
03 - Arrange bread slices on the prepared baking sheet. Using the back of a spoon, gently press the center of each slice to create a shallow indentation, leaving a border around the edges.
04 - Spoon the yogurt custard mixture evenly into the wells of each bread slice.
05 - Bake for 10 to 12 minutes, or until custard is just set and bread edges are golden.
06 - Remove from the oven and allow to cool slightly. Top each toast with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired. Serve immediately.

# Chef Secrets:

01 -
  • Perfect for breakfast or brunch, combining creamy coconut yogurt with crisp toast
  • Bright tropical fruits add freshness and a burst of color
02 -
  • For a vegan version, replace the egg with 1 tbsp cornstarch and 2 tbsp plant-based milk
  • Always check bread and yogurt labels to ensure they meet dietary or allergen needs
03 -
  • Use thick, sturdy bread for best results, so the custard doesn&t soak through
  • Try different fruits like papaya, passionfruit, or banana for variety
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