Coconut French Toast

Coconut French Toast

It’s always kind of tricky talk­ing about Mother’s Day, and what every­one should be doing or mak­ing to cel­e­brate moth­ers, when you are a mother your­self. Isn’t it sort like leav­ing ear-marked mag­a­zine pages lying around before Christ­mas? And unfor­tu­nately, we don’t live close for me to make brunch for my Mum or Ben’s. But if you’ll be spoil­ing your mother this week­end, you might con­sider this deca­dent brunch stun­ner: coconut French toast. It’s as sim­ple to make as reg­u­lar old French toast but cre­ates an exotic-scented plate of heaven that will make your Mom know how much you appre­ci­ate her. And, you know, if this ended up on my plate this Sun­day, well, I wouldn’t hate it. Not that I’m hinting.

coconutfrenchtoast

 

 

 

 

 

 

 

 

 

 

 

 

Photo by Maya Vis­nyei

Coconut French Toast

Ingredients

  • 1/2 cup shred­ded coconut
  • 1 cup coconut milk
  • 3 eggs
  • 1 Tbsp sugar
  • 1/2 tsp cin­na­mon
  • pinch salt
  • 8 thick slices of thick bread
  • pat of but­ter for cooking

Method

Pre­heat your oven to 350 degrees.

Sprin­kle the shred­ded coconut on a bak­ing sheet and place in the oven for about 10 min­utes, stir­ring once, until the coconut just begins to brown.

Remove and set aside.

In a shal­low bowl, whisk together coconut milk, eggs, sugar, cin­na­mon and salt until every­thing is well com­bined.

Some peo­ple just dip their bread in the egg mix­ture but I am not one of those peo­ple.

Par­tic­u­larly if you've got some nice, thick bread hap­pen­ing, it's going to need to soak.

Let the bread drink up the cus­tard for a few min­utes on each side.

In a large skil­let, melt the but­ter over medium heat then lay down your soaked bread.

Allow each side to cook until golden brown, about 3 to 5 min­utes each side.

Repeat with the sec­ond batch.

Serve with a sprin­kling of toasted coconut and maple syrup.

 

 

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