Best Tropical French Toast Recipes

TROPICAL FRENCH TOAST

Tropical French Toast image

Weekends are hectic in my house and we rarely find time to have breakfast together. When I make this special French toast on a Saturday morning, my boys are more than happy to help in the kitchen and eat together!-Amie Carlock, Brick, New Jersey

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 loaf (1-1/2 pounds) day-old multigrain bread, unsliced
4 large eggs
1 can (13.66 ounces) coconut milk
2 tablespoons vanilla extract
1/8 teaspoon salt
4 tablespoons coconut oil, divided
1 cup heavy whipping cream
2 tablespoons sugar
1/4 teaspoon coconut extract
1 peeled medium mango, chopped
Sweetened shredded coconut, toasted

Steps:

Cut bread into 3/4-in. slices; place in a single layer in a 15x10-in. rimmed baking pan. Whisk together eggs, coconut milk, vanilla and salt. Carefully pour egg mixture evenly over bread; let stand 20 minutes., In a large skillet, heat 2 tablespoons coconut oil over medium heat. Cook bread in batches until golden brown, 3-4 minutes per side, adding remaining coconut oil as necessary. Meanwhile, beat heavy cream until it begins to thicken. Add sugar and coconut extract; beat until soft peaks form., Top French toast with chopped mango, whipped cream and toasted shredded coconut.

Nutrition Facts : Calories 547 calories, Fat 32g fat (22g saturated fat), Cholesterol 127mg cholesterol, Sodium 418mg sodium, Carbohydrate 49g carbohydrate (16g sugars, Fiber 7g fiber), Protein 17g protein.

CUBAN FRENCH TOAST WITH TROPICAL FRUIT SALSA

Cuban French Toast with Tropical Fruit Salsa image

Provided by Aarón Sánchez

Categories dessert

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 large loaf of Cuban bread, cut into 4 equal pieces crosswise
6 eggs
1/4 cup sugar
1 quart whole milk
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon freshly ground canela (cinnamon)
1/4 cup diced kiwi
1/4 cup diced mango
1/4 papaya, diced
1 tablespoon finely chopped mint
1/2 cup orange juice
4 teaspoons butter
Powdered sugar, for garnish

Steps:

In a large bowl, beat the eggs with the sugar and milk. Add the cloves, cardamom, and canela and place mixture in shallow pan.
In another bowl, combine kiwi, mango, papaya, mint, and orange juice and set aside.
Have a nonstick pan getting warm. Soaking each piece of bread in egg mixture until bread has absorbed some of liquid, about 30 seconds.
Add 1 teaspoon of butter to the pan and cook bread on each side for 4 minutes until golden brown. Repeat process for the remaining bread.
Serve on plate with tropical salsa on top and sprinkle powdered sugar on each.