Brioche layered with coconut yogurt custard and fresh mango, pineapple, and kiwi—perfect for a vibrant morning treat.
# Components:
→ Toast Base
01 - 4 thick slices brioche bread or sturdy sourdough, approximately 1 inch each
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
→ Fruit 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 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a medium mixing bowl, whisk together the egg, coconut yogurt, honey or maple syrup, vanilla extract, and a pinch of sea salt until the mixture is smooth and creamy.
03 - Arrange the bread slices on the lined baking sheet. Using the back of a spoon, gently press down the center of each slice to form a shallow well, leaving a border around the edges.
04 - Spoon the custard mixture evenly into the wells of each bread slice.
05 - Place baking sheet in the oven and bake for 10 to 12 minutes, until the custard is just set and the bread edges are golden.
06 - Remove from the oven and allow to cool slightly. Top each toast with diced mango, pineapple, kiwi slices, shredded coconut, and lime zest.
07 - Drizzle with additional honey or maple syrup if desired. Serve immediately.
