Breakfast in Paradise: Coconut French Toast
October 16, 2009 by Marye Audet
Filed under breakfast/brunch
Here’s a little known fact.
I am working on a breakfast cookbook that is totally unlike anything I have ever heard of. I am looking forward to finishing it and seeing if anyone has any interest in it.
In the meantime, y’all are guinea pigs. For the recipe portion at least. And that’s all I am sayin’…so don’t ask.
Breakfast is supposed to be the most important meal of the day but as often as not we are sucking down coffee as we race out the door to work (or up the stairs in my case). If we take time for the actual eating part it might be some cold cereal with milk thrown on it…or oatmeal (which is yummy) every single day. No wonder we skip breakfast and over eat at dinner, when we tend to have a variety of items on the menu!
You can make this Coconut French Toast ahead of time and keep in in the freezer for a quick breakfast. It is easy, unusual, interesting and most of all, yummy. Yummy is what really counts in my book. Yours too?
This is thickly cut from a brioche, challah, Texas Toast, or a loaf of Italian bread. Soaked in a combination of coconut milk, rum, half and half, and a little pineapple juice with the usual French Toast ingredients…so good….
You can top it with pineapple or maple syrup, or whatever you like. The flavor just goes on and on. You can even make a great French toast casserole with it. Just cube the bread instead of slicing. Toss in about 2 cups of pineapple, cut in chunks, and pour the batter over it. Drizzle 1/2 cup melted butter over the whole thing. Put it in the fridge overnight and bake at 375F for about 45 minutes. Add some macadamias if you like.
If I had to choose between this and the pumpkin french toast? I wouldn’t. I couldn’t! They are both delicious.
Oh, for the best coconut milk ? Shake the can..It should “thump” not slosh.
Coconut French Toast
- 8 large organic eggs
- 1 can unsweetened coconut milk (2 cups)
- 1/2 cup heavy cream
- 1/4 cup rum (it will cook off but you can use 1 tsp rum extract, leave out the cream and add and 3/4 cup half and half if you prefer)
- 1/4 cup pineapple juice
- 1/4 cup brown sugar
- 1 tsp vanilla
- Pinch of salt
- 16 3/4 inch thick slices of bread
- Butter for frying
- Mix all ingredients except butter and bread until foamy
- Dip bread in the batter, let excess drip off and then fry in melted butter until golden, turning once.
images:marye audet
I’d love to try this. I think that even my not so fond of coconuts husband would like this too. Since it doesn’t have the flakes…just the milk.
I’m loving the idea of filling, healthy breakfasts, that can be made ahead.
This has been an ongoing challenge in our home.
let me know!
it was really good stuff…
Just finished eating this. We loved it. I ate it topped with crushed pineapple and coconut flakes. The kids and husband topped theirs with Pineapple, powdered sugar and whipped cream.
I used a loaf of French bread and cut 24 slices from it. I had a little more than 1 cup of the mixture left over.
My coconut loathing husband said that the coconut flavor was just strong enough and mild enough for him. I thought that it was balanced too with just the right amount of sweetness.
I especially liked having a french toast that didn’t NEED syrup.
It’s a keeper.