Yogurt Custard Toast 2.0

A vibrant, creamy take on the viral custard toast, featuring coconut yogurt and a medley of fresh tropical fruits. The perfect balance of crisp, creamy, and fruity goodness for breakfast or brunch.

I first made this version of custard toast when I was seeking something fresh for a weekend brunch. The combination of coconut yogurt and vibrant fruits made it a family favorite instantly.

Ingredients

• Thick slices brioche or sturdy sourdough bread: 4, provides a chewy base for the custard
• Large egg: 1, gives richness and structure to the custard
• Coconut yogurt: 100 g (1/2 cup), unsweetened or lightly sweetened, for creaminess and a tropical twist
• Honey or maple syrup: 1 tbsp, adds gentle sweetness
• Vanilla extract: 1/2 tsp, enhances flavor
• Sea salt: Pinch, balances the sweetness
• Mango: 1/2, peeled and diced, for juicy tropical notes
• Fresh pineapple: 1/2 cup, diced, adds tangy sweetness
• Kiwi: 1, peeled and sliced, lends fresh tartness
• Unsweetened shredded coconut: 2 tbsp, for texture and flavor
• Lime zest: From 1 lime, brings a bright finish
• Honey or maple syrup (extra): Optional, for drizzling

Instructions

Transfer liquids, oils, and dry ingredients cleanly into bottles and jars while cooking or baking.

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Prep Oven:

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

Make Custard:

In a medium bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and salt until smooth and creamy.

Prepare Bread:

Place bread slices on the prepared baking sheet. Use the back of a spoon to gently press down the center of each to create a shallow well, leaving a border around the edges.

Fill with Custard:

Spoon custard mixture evenly into the wells of each bread slice.

Bake:

Bake for 10–12 minutes, until custard is set and bread edges are golden.

Add Toppings:

Cool slightly, then top each toast with mango, pineapple, kiwi, shredded coconut, and lime zest.

Finish and Serve:

Drizzle with extra honey or maple syrup if desired, and serve immediately.

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My kids love helping sprinkle the fruits on top, making this a fun and interactive breakfast tradition in our home.

Required Tools

Mixing bowl, whisk, spoon, baking sheet, parchment paper—simple tools make prep easy and enjoyable.

Allergen Information

Contains eggs, gluten, and coconut. Use vegan or gluten-free substitutes if needed and always check labels for cross-contamination.

Nutritional Information

Each serving provides about 210 calories, 7 g fat, 32 g carbohydrates, and 6 g protein, making it a satisfying morning treat.

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Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

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Serve immediately for best texture and enjoy every bite of this creamy, fruity toast creation.

Recipe FAQ Section

→ Can I use regular yogurt instead of coconut yogurt?

Yes, plain or lightly sweetened regular yogurt can be substituted, but coconut yogurt adds a unique tropical hint.

→ Do I have to use brioche or sourdough bread?

Any sturdy bread works best; brioche delivers extra richness and sourdough provides a slightly tangy flavor.

→ How do I make it vegan?

Swap the egg for 1 tbsp cornstarch and 2 tbsp plant-based milk for a fully vegan version while keeping the custard creamy.

→ What other fruits can I add?

Try papaya, passionfruit, banana, or berries for additional flavors and color on top of your custard toast.

→ Is it suitable for gluten-free diets?

Choose gluten-free bread to enjoy this dish if you are sensitive to gluten or wish to avoid it.

→ Can I prepare the custard filling ahead?

You can mix the custard filling in advance and refrigerate until ready to assemble and bake the toast.