Coconut yogurt custard meets fruit on thick toast for a creamy, crisp, vibrant breakfast or brunch option.
# What You'll Need:
→ 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 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 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 fully combined and creamy.
03 - Place bread slices on prepared baking sheet. Press the center of each with the back of a spoon to form a shallow well, maintaining an intact border.
04 - Spoon custard mixture into the wells of each bread slice, dividing evenly.
05 - Transfer baking sheet to the oven and bake for 10 to 12 minutes, until custard is set and bread edges are golden.
06 - Remove toast from oven and cool slightly. Top each portion with diced mango, pineapple, sliced kiwi, shredded coconut, and lime zest.
07 - Drizzle with extra honey or maple syrup if desired and serve immediately.
