Coated with coconut, these special slices are from Charlotte Baillargeon of Hinsdale, Massachusetts.
- 12 large eggs
- 1-1/4 cups milk
- 2 teaspoons sugar
- 1 teaspoon ground cinnamon
- 14 slices day-old bread
- 1 package (7 ounces) flaked coconut
- Maple syrup
- 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. Yield: 7 servings.
Originally published as Coconut French Toast in Taste of Home February/March 1998, p18
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