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
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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.

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