Yogurt Custard Toast Tropical Fruits (Print)
Crisp brioche with creamy coconut custard and fresh tropical fruits delivers a vibrant breakfast experience.
# Components:
→ 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
# Method:
01 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and sea salt until smooth and creamy.
03 - Arrange the bread slices onto the prepared baking sheet. Press the center of each slice gently with the back of a spoon, creating a shallow well while leaving a border around the edge.
04 - Spoon the coconut yogurt custard mixture evenly into the indented wells of each slice.
05 - Bake for 10 to 12 minutes until custard is just set and bread edges are golden.
06 - Remove toasts from oven and cool slightly. Top with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest.
07 - Drizzle with additional honey or maple syrup if desired. Serve immediately.
# Expert Advice:
01 -
- Refreshing combination of coconut yogurt and tropical fruits
- Quick and easy breakfast or brunch option
02 -
- Swap the egg for cornstarch and plant-based milk for a vegan version
- Always check bread labels for allergens if needed
03 -
- Use firm bread to avoid sogginess
- Try with seasonal fruits for variety