Monday, October 1, 2012

Coconut Crusted French Toast

When Nicole visited last April, we thought it would be fun to make something different and delicious for breakfast on Easter morning.  At that time I was going through a coconut phase (still am, a little bit) and so this was an obvious choice for me.  It has taken me a long time to post it, but I have actually made it a couple more times because it is so delicious.  It definitely works best with a thicker bread, but is also yummy with regular bread.  We served ours with buttermilk syrup and fruit.  Mmmm. (P.S. this is Carolyn posting :)  

Coconut Crusted French Toast
adapted from:

3 eggs
3/4 c. coconut milk
1 tsp. vanilla extract
1/8 tsp. salt
1 c. shredded sweetened coconut
6 slices french bread, cut into 1/2 inch slices (texas toast bread would work great, too) From the pictures, you can see that we used a thicker, regular bread, but I have also used french bread.

Heat a griddle or frying pan.  In a shallow dish, whisk together the eggs, coconut milk, vanilla and salt.  Pour the shredded coconut into another shallow dish.  Dip both sides of the bread in the egg mixture, then dip both sides into the shredded coconut (to coat the bread).  Place the bread onto your griddle or frying pan and then drizzle a little of the egg mixture over the top.  It will take a little more time to cook than usual.  When it is done, serve it with syrup or fruit, or both!

1 comment:

  1. That looks soooo yummy, definitely trying this!