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Orange-Coconut French Toast

 Orange-Coconut French Toast
You’ll think you woke up in the tropics when you dive into this French toast breakfast. There’s a bright, citrusy flavor and a wonderful blend of textures in every slice.—Carol Gillespie, Chambersburg, Pennsylvania
4 ServingsPrep: 20 min. Cook: 10 min./batch

Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 2 Eggland's Best Eggs
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon salt
  • 1 cup flaked coconut, toasted, divided
  • 8 slices white bakery bread (3/4-inch thick)
  • 1/2 cup macadamia nuts, chopped and toasted
  • Maple syrup and orange slices, optional

Directions

  • In large bowl, whisk coconut milk, eggs, orange juice, extracts and
  • salt. Stir in 1/2 cup coconut. Place bread slices in a 15x10x1-in.
  • baking pan. Pour coconut milk mixture over bread; turn to coat. Let
  • stand 10 minutes.
  • Toast bread on a greased hot griddle over medium heat 3-4 minutes on
  • each side or until golden brown. Transfer to a serving platter.
  • Sprinkle with remaining coconut and macadamia nuts; keep warm. Serve
  • with maple syrup and orange slices if desired. Yield: 4 servings.