Spice up your favorite classic breakfast with this tropical twist.
¾ cup light coconut milk
½ tsp. coconut extract
¼ tsp. vanilla extract
1/8 tsp. salt
1 cup shredded coconut, sweetened
6 slices French bread (1/2 inch slices)
Toppings: Syrup, butter, strawberries
In a bowl, whisk together the eggs, milk, extracts, and salt. Distribute the shredded coconut on a large plate. Dip each slice (one at a time) into the egg mixture and then coat well with the coconut. Drizzle some more of the egg mixture over top to help the coconut stick down since it will become quite messy otherwise.
Preheat your oven to 250º. Heat a griddle over medium heat and prep with a nonstick spray. Cook the bread on each side until golden brown. If you’re cooking for several people or are not ready to eat right away, keep the finished French toast in the oven to stay warm. Otherwise, if you just can’t wait, add on your favorite toppings and eat that golden deliciousness right away! Don’t forget to lick your fingers on the way out.
Recipe from Two Peas and Their Pod