Brioche slices with coconut yogurt custard, mango, pineapple, and kiwi bring a fresh, creamy twist to brunch.
# What You Need:
→ For the Toast
01 - 4 thick slices brioche or hearty 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)
# How To Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together egg, coconut yogurt, honey or maple syrup, vanilla extract, and pinch of sea salt in a medium bowl until fully combined.
03 - Arrange bread slices on prepared baking sheet. Using the back of a spoon, gently press the center of each slice to create a shallow well, maintaining a border.
04 - Distribute the coconut yogurt custard evenly into the wells of all bread slices.
05 - Bake for 10 to 12 minutes, just until custard is set and edges of bread are golden.
06 - Remove toasts from oven and allow to cool slightly. Top each with diced mango, pineapple, kiwi, shredded coconut, and lime zest.
07 - Optionally drizzle with additional honey or maple syrup as desired. Serve immediately.
