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, about 2 cm thick
→ For Cooking & Serving
08 -
Tropical fruit, sliced, for the table
09 -
Maple syrup for the top
10 -
Confectioner's sugar to finish
11 -
Butter to grease the pan
# Instructions:
01 -
Put your golden French toast on plates, sprinkle powdered sugar, pour some maple syrup, and throw on those tropical fruits. You're good to go.
02 -
If you want them to stay hot, pop finished slices in your oven at 95°C. They'll be warm till you’re ready to eat.
03 -
Butter up your skillet or griddle. Set the coconut-crusted bread in there. Let one side turn golden, then flip after greasing again if it’s looking dry. Toast the other side till you’ve got another nice golden color.
04 -
Take those soaked bread pieces and push them into the coconut flakes. Make sure you cover both sides really well.
05 -
Drop the bread into your eggy mix and let each side get a 15 second bath. If it’s super soft bread, dip for even less so it doesn’t turn mushy.
06 -
Start your griddle or a non-stick pan, heat up to medium (about 175°C).
07 -
Move that egg mix to a wide, shallow bowl. Spread shredded coconut on a plate so it’s easy to dip and coat later.
08 -
Grab a big bowl and whisk eggs, coconut milk, sugar, coconut extract, and vanilla. Mix till everything’s blended and smooth.
# Notes:
01 -
Older bread works best so things don't get super soggy.
02 -
Only have fresh bread? Give it a very quick dip so it won't fall apart.
03 -
Want a crunchier crust? Firmly press coconut onto both sides before you cook.