I've never been much of a pancake person, but I so do love French toast. Last week I shared with you how to make a delicious egg-y loaf of challah bread and I mentioned that this week I would share with you how to make our favorite French toast; so here it is. When I first made this dish, my little one would ask me to make it almost every morning, which was a nice change from her usual “meat and rice” request, but French toast needs a break sometimes too. So I've limited French toast to our weekend breakfast for when the hubster is home to enjoy it with us. The toasted coconut in this recipe is amazing. We love coconut so this dish definitely makes our morning when it's on the menu. If you are coconut lover as well then I hope you'll give this recipe a go and enjoy it as much as we do.
Coconut Crusted French Toast
Yield: makes 2 servings
4 slices challah bread (recipe here)
2 tablespoons heavy cream
2 tablespoons honey
1 teaspoon vanilla extract
1 cup sweetened coconut flakes
Combine eggs, heavy cream, honey and vanilla extract in a shallow dish; stir to combine. Set aside.
Place coconut flakes in a shallow dish, set aside.
Place a slice of bread into the egg mixture and let it soak for 20 seconds on each side. Dredge in coconut flakes on both sides. Generously melt butter in non-stick skillet over medium low heat and fry on both sides until the coconut flakes are golden brown and toasted, about 3-4 minutes. Repeat with remaining bread slices. Dust with a generous amount of powdered sugar.
Serve and enjoy!