Best Coconut French Toast With Spiced Roasted Pineapple Recipes

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COCONUT FRENCH TOAST



Coconut French Toast image

This coconut French toast is coated with coconut flakes for a special breakfast treat. -Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 7 servings.

Number Of Ingredients 7

12 large eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day-old bread
1 package (7 ounces) sweetened shredded coconut
Maple syrup, optional

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.

Nutrition Facts : Calories 435 calories, Fat 22g fat (13g saturated fat), Cholesterol 371mg cholesterol, Sodium 473mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 17g protein.

COCONUT MILK FRENCH TOAST WITH PINEAPPLE SYRUP



Coconut Milk French Toast with Pineapple Syrup image

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

8 (1"-thick) slices challah, brioche, or other rich, dense bread
1 (20-oz.) can cubed pineapple in juice
2 Tbsp. virgin coconut oil, divided, plus more for brushing
1 cup plus 1 Tbsp. sugar, divided
1/2 tsp. kosher salt, divided
1 (14-oz.) can coconut milk, preferably full-fat
1 tsp. vanilla extract

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.

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