french toast, coconut

french toast, coconut

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  • Prep Time


  • Total Time


  • Servings



  • 5

    lg eggs

  • 1

    can unsweetened coconut milk

  • ¼

    cup brown sugar

  • ½

    tsp pumpkin pie spice

  • pinch salt

  • 2

    tsp veg oil

  • 8

    thick slices brioche or challah

  • 16

    tbl sweetened shredded coconut

  • serve with:

  • mixed berries

  • confectioners sugar

  • and maple syrup if desired


in shallow baking dish, whisk eggs, milk, brown sugar spice and salt. in 12 in nonstick skillet, heat veg oil on medium. soak 4 slices of bread in egg mixture, letting excess drip off; add to skillet. sprinkle each slice with 2 tbl coconut; press to adhere. cook 4 min or until bottom of bread is deep golden brown. gently turn slices over; cook 2 min or until coconut is deep golden brown. transfer to parchment lined cookie sheet and keep warm in 300 degree oven. repeat with 4 more slices bread, adding another tsp of oil if necessary.


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