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
Tropical French Toast
Tropical French Toast
Prep Time
15 min
Cook Time
25 min
Yield
8 servings
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
Directions
- 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
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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