I love making French toast for a weekend brunch and this version has coconut, cinnamon and vanilla in the mixture. I discovered this recipe a few years ago in Coastal Living, March 2007 issue. I fix bacon or sausage patties to accompany the French toast and receive rave reviews from Scott every time I make it. Enjoy!
1 loaf unsliced bread
2 large eggs
1 cup whole milk
1 cup coconut milk
1/2 cup coconut cream
2 tablespoons sugar
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 tablespoon butter, divided
Powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup
Preheat oven to 350°
Cut bread into 4 (2-inch) slices and cut each piece in half diagonally.
Combine eggs and next 6 ingredients in a 13- X 9-inch baking dish. Soak bread in egg mixture.
Melt 1/2 tablespoon butter in a large nonstick skillet or griddle. Drain two bread slices, and cook in hot butter 30 to 45 seconds on each side or until golden. Place on a foil-lined baking sheet. Repeat with remaining butter and soaked bread.
Bake at 350° for 15 minutes. Serve with powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup.