Coconut Milk French Toast

10m
Prep Time
10m
Cook Time
20m
Ready In

Recipe: #29712

June 13, 2018

Categories: French Toast



"Made for " You want a What!?" using ingredient Coconut Milk"

Original is 4 servings

Nutritional

  • Serving Size: 1 (171.1 g)
  • Calories 371.7
  • Total Fat - 17.2 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 208.3 mg
  • Sodium - 579.2 mg
  • Total Carbohydrate - 39 g
  • Dietary Fiber - 2.8 g
  • Sugars - 6.7 g
  • Protein - 14.4 g
  • Calcium - 223.7 mg
  • Iron - 4.2 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat.

Step 2

If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.

Step 3

Add the eggs to a large bowl and beat well with a whisk.

Step 4

Add the coconut milk, syrup, vanilla, and salt. Mix well.

Step 5

One by one, dip the bread into the egg and coconut milk mixture, using a fork to help dunk the bread and move it around.

Step 6

Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.

Step 7

Cook on the first side until golden brown, 1-2 minutes.

Step 8

Flip and cook on the other side until golden brown, another 1-2 minutes.

Step 9

Transfer to a platter.

Step 10

You can cover the cooked French toast with a clean dishtowel to help keep it warm.

Step 11

Serve with assorted toppings.

Step 12

*If your bread is still fairly fresh, slice it and let it sit at room temperature for awhile to help it harden up a bit.

Tips


  • Vegan butter
  • Toasted coconut
  • Sliced bananas
  • Pure maple syrup

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use stale, hearty, rustic bread for this recipe.
  • You can use lite, full-fat, or canned coconut milk for this recipe.

  • Substitute almond milk for coconut milk: This will provide a slightly different flavor, but still provide a creamy texture. Almond milk is also a great source of plant-based protein and calcium.
  • Substitute honey for maple syrup: Honey is a natural sweetener that is packed with antioxidants and has anti-inflammatory properties. It also has a more subtle flavor than maple syrup, so it won't overpower the other flavors in the French toast.

Blueberry Coconut Milk French Toast Prepare the coconut milk mixture as directed. Once the French toast is cooked, top with fresh blueberries and a drizzle of maple syrup.



: Coconut-Blueberry Compote

: This simple compote is a perfect accompaniment to the Coconut Milk French Toast. It combines the sweetness of blueberries with the smoothness of coconut milk to create a delightful topping for the French Toast. It is easy to make and adds a delicious burst of flavor to the dish.


Coconut-Lime Pancakes: Coconut-Lime Pancakes are a delicious way to enjoy the flavors of coconut and lime together. They are light and fluffy, and the combination of the two flavors makes for a unique and delicious breakfast. The pancakes pair perfectly with the Coconut-Blueberry Compote, providing a light and refreshing contrast to the sweetness of the compote.




FAQ

Q: How thick should the bread slices be?

A: The slices should be about 3/4-inch thick. If the bread is still fresh, let it sit at room temperature to harden up a bit before slicing.



Q: Can I use a bread machine to make bread?

A: Yes, bread machines are designed to make bread baking easier and faster. You can find a variety of bread machine recipes online.

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Fun facts:

The use of coconut milk in French toast is believed to have originated in the Caribbean, where it is still a popular breakfast dish.

The classic French toast recipe was first published in 1724, in a cookbook by English author and chef, Hannah Glasse.