Coconut French Toast Breakfast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
100 g sweetened shredded coconut
02 -
0.5 teaspoon pure vanilla extract
03 -
0.5 teaspoon coconut extract
04 -
2 teaspoons granulated sugar
05 -
237 ml unsweetened canned coconut milk
06 -
4 large eggs
07 -
4 slices day-old French bread, cut 2 cm thick
→ For Cooking & Serving
08 -
Tropical fruit, cut, for serving
09 -
Maple syrup, for serving
10 -
Confectioner's sugar, for serving
11 -
Butter, for greasing
# Instructions:
01 -
Dish out the French toast, dust some confectioner's sugar, pour maple syrup on top if you want, and scatter some tropical fruit around.
02 -
If you need to, pop the cooked toast in an oven at 95°C to stop it from getting cold until everyone’s ready.
03 -
Butter your hot griddle or skillet. Put the coated bread on and wait for a rich brown color on the first side. If the pan dries out, toss in more butter. Flip the bread and let the other side brown too.
04 -
Smush the soaked bread slices into the coconut so every side’s got a thick, coconutty covering.
05 -
Drop the bread in the eggy mix and let it hang out about 15 seconds on each side. If the bread is super fresh or really stale, you might want to tweak the soak time.
06 -
Bring your non-stick pan or griddle up to medium heat, roughly 175°C.
07 -
Spread out shredded coconut on a big plate and pour your egg mixture into a shallow dish.
08 -
Crack eggs in a large mixing bowl. Add coconut milk, sugar, coconut extract, and vanilla. Whisk till you’ve got a smooth, blended mix.
# Notes:
01 -
Day-old bread holds up better and keeps your toast from getting mushy.
02 -
Fresh bread? Just soak it less so it doesn’t fall apart.
03 -
When pressing coconut onto the bread, push it in a bit to make that outer layer even crunchier.