I got this recipe and picture from Two Peas and Their Pod one day while I was menu planning and blog surfing. At our house we eat some form of breakfast for dinner at least once a week. With Port working 60-65 hour weeks, we have at least two nights a week that we don't see him before bedtime. On those nights I know that I need quick, kid-friendly food to keep my sanity and the peace in our house. I get tired of regular pancakes and breakfast burritos so I am always on the lookout for good, different breakfast ideas. I don't know if it is pregnancy cravings or if baby girl #3 has a slight addiction, but I have seen a few recipes full of coconut lately and I can't wait to make them. This french toast DID NOT disappoint. It fulfilled my breakfast for dinner requirement and it was so yummy! My kids were skeptical, but loved it and said it tasted like a donut. I couldn't agree more. I doubled the recipe, just because I knew the original wouldn't be enough.
3 large eggs
3/4 cup lite coconut milk
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup shredded sweetened coconut
6 slices of French bread, cut into 1/2 inch slices
Butter, maple syurp, and strawberries-for serving, if desired
1. In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt. Place the shredded coconut on a plate. Dip both sides of each slice of bread into the egg mixture. Dip both sides of the coated bread into the shredded coconut. Drizzle a little egg mixture on top of the coconut to make it stick to the bread.
2. Meanwhile, heat a large non-stick frying pan or a griddle to medium to medium-high heat. Cook the slices of bread until golden brown on one side and then turn and cook the other side. Serve immediately or keep French toast warm in a 250 degree F oven.
1/2 teaspoon coconut extract
3. Serve with butter, pure maple syrup, and/or strawberries.
