french toast, coconut

By á-7976

Ingredients

• serve with:
• 5 lg eggs
• 1 can unsweetened coconut milk
• 1/4 cup brown sugar
• 1/2 tsp pumpkin pie spice
• pinch salt
• 2 tsp veg oil
• 8 thick slices brioche or challah
• 16 tbl sweetened shredded coconut
• mixed berries
• confectioners sugar
• and maple syrup if desired

Preparation

Step 1

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.