Coconut French Toast Recipes

Steps:

• Heat a large non-stick griddle to 350 degrees Fahrenheit or set a medium non-stick pan over medium heat. If necessary, melt a little coconut oil on the griddle or in the pan to help prevent sticking.
• Add the eggs to a large bowl and beat well with a whisk. Add the coconut milk, syrup, vanilla, and salt. Mix well.
• 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. Immerse for about 1 second on each side then transfer immediately to the preheated cooking surface.
• Cook on the first side until golden brown, 1-2 minutes. Flip and cook on the other side until golden brown, another 1-2 minutes.
• Transfer to a platter. You can cover the cooked French toast with a clean dishtowel to help keep it warm.
• Serve with assorted toppings.

Steps:

• In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

Steps:

• Spray the inside of a 9x13-inch baking dish with cooking spray.
• Arrange bread slices in a single layer in the prepared baking dish.
• Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
• Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
• Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.

Steps:

• Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely.
• Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan.
• Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate.
• Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast.
• Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup.
• In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the shredded coconut, honey, coconut extract and vanilla extract, and mix until combined.
• Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.

Steps:

• Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
• For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
• Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
• For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
• To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
• Serve with a sprinkling of powdered sugar and berries if using.

Steps:

• In a large bowl, or pie plate, combine the coconut milk, eggs, sugar or maple syrup, coconut extract, and vanilla extract. Whisk well.
• Melt the butter in a large frying pan.
• Dip a slice of bread in the mix. Let it soak up the liquid for about 40 seconds on each side.
• Place the bread in the pan and saute until it's golden on each side (about 2-3 minutes), then transfer to a serving dish.
• Repeat with the remaining slices of bread.
• Dust each slice with plenty of powdered sugar.

Steps:

• If using an italian loaf of bread, slice into 1 to 1.5-inch thick slices and leave out to dry during the day. The dry bread will soak up the coconut mixture better than fresh bread.
• Before bed, empty the entire can of coconut milk into a medium-sized bowl. Whisk until well emulsified. Add the soymilk, garbanzo bean flour and cornstarch and stir until the ingredients have blended together. Empty the mixture into a large glass pyrex dish, enough for all of the bread pieces to fit. Dunk the bread in, making sure all pieces are well-covered with the mixture, cover with saran wrap and place into the refrigerator.
• In the morning, heat 2-3 TB of olive oil or canola oil in a large flat saute pan or griddle over medium heat for 2-3 minutes. Add the slices of french toast and saute for 10 minutes. Flip and saute the other side for 10 minutes more. Dial up the heat to medium-high and flip again, for 5 minutes more on each side or until a nice browning has been achieved.
• Toppings: If you like sweet french toast, cover in earth balance, powdered sugar and pure maple syrup. If you like a more savory french toast, cover in earth balance, a touch of powdered sugar and some nutritional yeast.

Steps:

• For the macerated strawberries:.
• Combine all the ingredients in a bowl, cover and place in the fridge for 20 minutes.
• For the French Toast:.
• Whisk eggs in a bowl for 1 minute before adding in the coconut milk, honey and allspice. On a plate, mix together the toasted coconut, salt, and cinnamon.
• Melt Coconut oil in a frypan on medium-high heat, dip both sides of the sourdough in the egg wash. Cook for 2 minutes on each side on the pan or until golden, repeat with all slices.
• Transfer bread to a the dry coconut mix, coating both sides. Whip coconut cream in a blender, food processor or with a hand whisk.
• To serve place two slices of toast down, add a dollop of whipped coconut cream, spoon over the macerated strawberries, along with some honey and finish with some fresh strawberries.

Steps:

• In large bowl, beat eggs, then add milk, sugar and cinnamon.
• Add bread, a few slices at a time, and let soak for 1 minute.
• Remove bread, and coat both sides with coconut.
• Place on parchment lined baking sheet and bake at 475 degrees for 5 minute on each side (10 minutes total).
• Serve warm with maple syrup.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a small baking dish with cooking spray.
• Whisk eggs, milk, vanilla, and cinnamon together in a bowl.
• Cut bread slices into squares and place in the prepared baking dish. Pour egg mixture over top, making sure all bread is soaked. Sprinkle berries and coconut on top.
• Bake in the preheated oven until egg mixture is set, 15 to 30 minutes; check often to make sure coconut doesn't burn.