Every once in a while you need a fancy breakfast on the weekend. I made a big batch of this and then froze it so hubby could heat it up as he needed breakfast on workdays and they hold up great. It is sweet, but not overly sweet. mmmm
Coconut Crusted French Toast
(Adapted from Two Peas & Their Pod)
3 large eggs
3/4 cup lite coconut milk
1/2 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup shredded sweetened coconut
6 slices of French bread, cut into 1/2 inch slices
Butter, maple syrup, and strawberries-for serving, if desired
In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt.
Place the shredded coconut on a plate.
Dip both sides of each slice of bread into the egg mixture.
Dip both sides of the coated bread into the shredded coconut. Drizzle a little egg mixture on top of the coconut to make it stick to the bread.
Meanwhile, heat a large non-stick frying pan or a griddle to medium to medium-high heat. Cook the slices of bread until golden brown on one side and then turn and cook the other side. Serve immediately or keep French toast warm in a 250 degree F oven.
Serve with butter, pure maple syrup, and/or strawberries.