Coconut French Toast
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INGREDIENTS
8 slices of bread, thickly cut (about an inch)
*The original recipe from Louise Pickford uses panettone as the bread of choice.
1 cup canned coconut milk (use full fat coconut milk)
2 eggs, beaten
2 tbsp. sugar or maple syrup
1 tsp. coconut extract (optional)
1-1/2 tsp. vanilla extract
butter (for the frying pan)
icing sugar
blueberries
1 cup canned coconut milk (use full fat coconut milk)
2 eggs, beaten
2 tbsp. sugar or maple syrup
1 tsp. coconut extract (optional)
1-1/2 tsp. vanilla extract
butter (for the frying pan)
icing sugar
blueberries
*
DIRECTIONS
In a large bowl, combine the coconut milk, the eggs, the sugar or maple syrup, the coconut extract (if using) and the vanilla extract. Whisk until well combined. Melt a few tablespoons of butter in a large fry pan. Dip a slice of bread in the coconut milk/egg mixture, letting it soak up the liquid for about a minute on each side. Place the bread in the melted butter and saute until it’s nice and golden on each side (about 2 to 3 minutes). Transfer to a serving dish. Repeat with the remaining slices of bread. Once the bread has all been cooked, dust with icing sugar and serve with blueberries and lots of butter and syrup.
In a large bowl, combine the coconut milk, the eggs, the sugar or maple syrup, the coconut extract (if using) and the vanilla extract. Whisk until well combined. Melt a few tablespoons of butter in a large fry pan. Dip a slice of bread in the coconut milk/egg mixture, letting it soak up the liquid for about a minute on each side. Place the bread in the melted butter and saute until it’s nice and golden on each side (about 2 to 3 minutes). Transfer to a serving dish. Repeat with the remaining slices of bread. Once the bread has all been cooked, dust with icing sugar and serve with blueberries and lots of butter and syrup.
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