COCONUT FRENCH TOAST WITH SPICED ROASTED PINEAPPLE
Enjoy a new take on French toast for brunch. The custard is made using coconut milk and the dish is topped with a delicious spiced roasted pineapple
Provided by Alice Johnston
Time 50m
Number Of Ingredients 10
Steps:
- Whisk the eggs, coconut milk and vanilla together in a wide, shallow bowl. Dunk the brioche slices into the mixture, letting each sit in the bowl for 1-2 mins on each side to soak up the liquid. The mixture should be completely absorbed by the brioche before cooking.
- Heat the oven to 200C/180C fan/gas 6. To prepare the pineapple, cut away the skin, leaves and any eyes, then slice the flesh into long, chunky pieces (you'll need about three per person). Cut out the tough core and discard. Place the pineapple pieces in a small baking dish, drizzle over the maple syrup and sprinkle with allspice. Roast for 15 mins, turning halfway through and brushing with the sticky syrup in the dish.
- Meanwhile, melt the butter in a frying pan over a low-medium heat until foaming. Scatter the desiccated coconut over a plate, and dip in each side of the soaked brioche slices to coat. (The bread will be very delicate, so do this carefully.) Cook the brioche slices for 3-4 mins on each side until golden and cooked through. Divide between two plates, then top each with a dollop of yogurt, three of the roasted pineapple pieces, then drizzle over any juices from the roasting tin.
Nutrition Facts : Calories 728 calories, Fat 45 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 29 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
COCONUT MILK FRENCH TOAST WITH PINEAPPLE SYRUP
Use coconut milk in place of milk and eggs for French toast you can whip up even when your fridge is empty.
Provided by David Tamarkin
Categories Bread Pineapple Coconut Milk/Cream Vanilla
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 275°F. Arrange bread on a rimmed baking sheet and toast, flipping once halfway through, until dry but not browned, 20-30 minutes. This will help the bread absorb the coconut milk without sogging out.
- While bread toasts, drain pineapple cubes, reserving juice. Heat 1 Tbsp. oil in a medium skillet over medium. Cook pineapple, stirring occasionally, until golden brown, about 10 minutes. Add juice, 1 cup sugar, 1/4 tsp. salt, and 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pineapple breaks down a little and juice is syrupy and thick, 10-12 minutes. Transfer to a medium bowl and cover with a kitchen towel to keep warm.
- Whisk coconut milk, vanilla, and remaining 1 Tbsp. sugar and 1/4 tsp. salt in a large bowl.
- Heat 1 Tbsp. oil in a nonstick skillet over medium-high. Working in batches, dip each slice of bread into coconut milk mixture and let soak about 15 seconds. Flip and soak 15 more seconds. Cook, flipping halfway through, until golden brown on each side, 3-4 minutes per side. Repeat with remaining bread, brushing skillet with more oil between batches.
- Arrange toast on a platter. Top with pineapple pieces and syrup.
PINEAPPLE-STUFFED FRENCH TOAST
A dressed-up version of French toast has the sweet tropical flavor of pineapple. I use homemade hot fudge sauce for topping.
Provided by Nikki
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Mix pineapple and 1 teaspoon cinnamon in a bowl. Spread each slice of bread with 1 1/2 teaspoon cream cheese. Top 2 slices with 1/4 cup pineapple mixture apiece; reserve remaining pineapple mixture. Place remaining slices of bread atop pineapple mixture and press lightly to make 2 sandwiches.
- Whisk remaining 1/2 teaspoon cinnamon, milk, egg, sugar, and vanilla extract in a shallow bowl. Lay each sandwich in milk mixture and let bread absorb mixture for a few seconds; flip and repeat.
- Heat a nonstick skillet over medium heat, melt butter in the hot skillet, and fry sandwiches on both sides in butter until golden brown, 2 to 3 minutes per side. Top each sandwich with half the remaining pineapple mixture and drizzle 1 tablespoon hot fudge sauce over pineapple.
Nutrition Facts : Calories 510.5 calories, Carbohydrate 68.3 g, Cholesterol 136.4 mg, Fat 21.3 g, Fiber 3.8 g, Protein 13.1 g, SaturatedFat 11.3 g, Sodium 559.2 mg, Sugar 37.2 g
SPICED FRENCH TOAST
Apple pie spice adds an autumnal note to this otherwise classic French Toast.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put a wire rack over a rimmed baking sheet and put in the oven. Preheat the oven to 200 degrees F.
- Mix the sugar and apple pie spice in a small bowl and set aside. Whisk the milk and eggs together in a large shallow dish.
- Heat 1 tablespoon butter a large skillet over medium heat. Briefly dip 2 slices of bread into the egg mixture and place in the skillet. Sprinkle some of the spiced sugar on top and cook, flipping once, until browned on both sides and cooked through, 3 to 4 minutes per side. Transfer to the warm baking sheet in the oven and continue to make French toast with the remaining butter, bread, egg mixture and spiced sugar. Serve with butter and warm maple syrup.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPICED FRENCH TOAST
A quick treat that will help to use up Easter's leftover hot cross buns
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Mix 3 tbsp of the butter with half the cinnamon and mash together. Beat together the egg, milk and remaining cinnamon. Sandwich 2 slices of hot cross bun together with half the cinnamon butter and repeat with the remaining two slices.
- Dip in the egg mix and leave to soak for a few secs. Heat the butter in a frying pan until foaming. Cook the hot cross buns for 1-2 mins each side until light golden (you may need to do this in two batches). Press down on them as you cook. Serve each portion topped with a scoop of ice cream and a drizzle of maple syrup, if you like.
Nutrition Facts : Calories 334 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.44 milligram of sodium
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