This coconut french toast is easy enough to make at home, but decadent enough to serve for brunch! It's packed full of flavor and perfect for a fun weekend or celebratory breakfast!
6-10slicesof bakery breadlike french or ciabatta, or just use regular sandwich bread
strawberriesmangos, and real maple syrup for serving
Instructions
Whisk the large eggs together in a shallow dish. Stir in the coconut milk and mix well.
Scoop the shredded coconut into a separate bowl or dish.
Warm a skillet over medium heat. (Optional: melt a small pad of butter.) Take each piece of bread, one by one, and dip it in the egg mixture, letting it sit for a few seconds to absorb the mixture. Cover the bread with shredded coconut on both sides, shaking off any excess. Place them on the hot skillet. Repeat until you've run out of bread or the egg mixture.
Cook on each side for about 2-4 minutes, or until brown and slightly crispy.
Serve with maple syrup, strawberries, mangos, or coconut whipped cream!
Notes
Use canned coconut milk - you can find it in the Asian/International aisle.
Any bread should work here, but I highly recommend something chewy, like a bakery loaf, for optimal flavor & texture. We used day-old ciabatta bread.The nutrition label does not include maple syrup or fruit.