Taste of Home
Tropical French Toast
TOTAL TIME: Prep: 15 min. + standing Cook: 10 min./batch
YIELD: 8 servings.
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
Ingredients
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1 loaf (1-1/2 pounds) day-old multigrain bread, unsliced
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4 large eggs
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1 can (13.66 ounces) coconut milk
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2 tablespoons vanilla extract
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1/8 teaspoon salt
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4 tablespoons coconut oil, divided
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1 cup heavy whipping cream
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2 tablespoons sugar
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1/4 teaspoon coconut extract
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1 peeled medium mango, chopped
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Sweetened shredded coconut, toasted
Directions
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1.
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.
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2.
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.
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3.
Top French toast with chopped mango, whipped cream and toasted shredded coconut.
Nutrition Facts
1 serving: 547 calories, 32g fat (22g saturated fat), 127mg cholesterol, 418mg sodium, 49g carbohydrate (16g sugars, 7g fiber), 17g protein.
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