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🍳 Breakfast & brunch

Mango sticky rice custard toasts

Sweet little custard rafts with tropical dessert energy

⏱️ Time estimate: about 25 minutes

Soft brioche gets a yogurt-coconut custard center, then comes out of the oven ready for juicy mango, a honey-coconut drizzle, sesame seeds, and extra flakes.

Mango sticky rice custard toast topped with coconut and sesame seeds

Ingredients

Serves 2

  • 4 slices soft bread, like brioche
  • 1/2 cup Greek yogurt
  • 2 eggs
  • 2 teaspoons honey
  • 1/4 cup unsweetened shredded coconut, plus more for topping
  • 1 to 2 champagne mangos
  • 1/4 cup full-fat coconut milk from a can
  • 1 tablespoon honey
  • Sesame seeds, for topping

Instructions

  1. Prep the toast bases. Heat the oven to 400°F and line a baking sheet with parchment. Arrange the brioche slices on the sheet, then use the back of a spoon or a mug to press down the center of each slice, leaving about 1 inch around the edges to hold the custard.
  2. Make and bake the custard. In a medium bowl, whisk together the Greek yogurt, eggs, 2 teaspoons honey, and shredded coconut. Spoon the custard evenly into the pressed centers. Bake for 12 to 14 minutes, until the custard is set but still a little jiggly.
  3. Prep the toppings. While the toasts bake, dice or thinly slice the mango. In a small bowl, whisk together the coconut milk and 1 tablespoon honey until smooth.
  4. Finish and serve. Let the toasts cool slightly, then top with the mango, coconut milk drizzle, more shredded coconut, and a sprinkle of sesame seeds.

These are basically breakfast pretending to be dessert, which feels like a win.