Coconut French Toast Breakfast (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 slices day-old French bread, cut 2 cm thick
02 -
4 large eggs
03 -
237 ml unsweetened canned coconut milk
04 -
2 teaspoons granulated sugar
05 -
0.5 teaspoon coconut extract
06 -
0.5 teaspoon pure vanilla extract
07 -
100 g sweetened shredded coconut
→ For Cooking & Serving
08 -
Butter, for greasing
09 -
Confectioner's sugar, for serving
10 -
Maple syrup, for serving
11 -
Tropical fruit, cut, for serving
# Instructions:
01 -
In a large bowl, whisk together eggs, coconut milk, granulated sugar, coconut extract, and vanilla extract until completely combined.
02 -
Pour the egg mixture into a shallow dish. Spread shredded coconut onto a large plate.
03 -
Preheat a griddle or non-stick frying pan to medium heat (175°C).
04 -
Place bread slices into the egg mixture and soak each side for about 15 seconds. Adjust soaking time slightly for fresher or staler bread.
05 -
Press each soaked slice into the shredded coconut, coating both sides evenly.
06 -
Grease the griddle or pan lightly with butter. Arrange coated bread slices on the pan and cook until the underside is golden brown. Re-grease as needed before flipping. Cook the second side until golden brown.
07 -
If required, keep cooked slices warm in an oven set to 95°C until ready to serve.
08 -
Arrange French toast on plates, dust lightly with confectioner's sugar, drizzle with maple syrup, and garnish with tropical fruit.
# Notes:
01 -
Using day-old bread ensures optimal texture and reduces sogginess.
02 -
If fresher bread is all you have, reduce the soaking time to prevent the bread from falling apart.
03 -
For an extra-crisp coconut crust, gently press the shredded coconut into the bread after coating.