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
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It looks like I never told you how much we enjoyed this. We ate it outside on the porch last spring (I think) and topped it with shredded coconut, whipped cream and crushed pineapple…..I keep meaning to eat it again. I’d definitely love to have a cookbook with this recipe and your whole wheat pancakes in it!
that might be a great idea missy.