Toasted brioche with coconut yogurt custard, fresh tropical fruit, and citrus zest. Crisp, creamy, and fruity.
# Ingredients:
→ 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
→ Topping Selection
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 - Preheat oven to 350°F (180°C) and 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 salt until the mixture becomes smooth and creamy.
03 - Arrange bread slices in a single layer on the prepared baking sheet. Using the back of a spoon, gently press the center of each slice to create shallow wells, leaving a border along the edges to contain the custard.
04 - Spoon the custard evenly into the wells of each bread slice, spreading gently to the edges.
05 - Bake for 10 to 12 minutes or until the custard is set and the bread edges are golden brown.
06 - Remove toast from the oven and allow to cool slightly. Top each piece with mango, pineapple, kiwi, shredded coconut, and lime zest. Drizzle with extra honey or maple syrup if desired and serve immediately.
