Description
This Coconut French Toast begins with extra thick slices of artisan bread. Then takes a dip in a rich and creamy custard of eggs and cream of coconut and gets a crunchy coconut flake coating when fried in the skillet. Top it with fresh juicy berries and a drizzle of coconut nectar and breakfast is served!
Ingredients
Units
- rustic loaf of bread - sturdy with a soft interior - six 3/4" - 1" thick slices
- large eggs - 4
- cream of coconut - 3/4 cup
- pure vanilla extract - 1 teaspoon
- cinnamon - 1/2 teaspoon
- nutmeg - 1/4 teaspoon
- unsweetened coconut flake - 2 cups
- fresh berries - 2 -3 cups
- butter - 3-4 tablespoons
- coconut nectar or maple syrup - to top
Instructions
- Begin by slicing bread into six 3/4"-1" thick slices.
- Crack eggs into a mixing bowl and whisk until blended. Add the cream of coconut, vanilla, cinnamon and nutmeg. Whisk until a smooth custard forms.
- Place a cast iron skillet on stovetop and allow it to warm for a couple of minutes over medium heat while you prepare the toast.
- Spread the coconut flake in a baking sheet and set side. Dunk each bread slice into the custard mixture fully saturating both sides. Dip the custard covered slices into the coconut flake and completely coat both sides with coconut.
- Turn the burner down to medium-low(ish). You don't want the skillet too get to hot that it burns the coconut but warm enough that it toasts the coconut and cooks the bread throughout. It might take a minute to find your sweet spot.
- Melt 1 TB of butter in the skillet and coat the entire surface. Place 1-2 of the prepared bread slices in the skillet, depending on how much room you have. Cook each side until the coconut turns a deep golden color and starts the toast starts to crisp up around the edges, 3-4 minutes on each side.
- Repeat with all slices.
- Stack 'em hight and top with fresh juicy berries and a drizzle of coconut nectar and breakfast is served!
- Prep Time: 10 minutes
- Cook Time: 25 minutes