coconut-crusted french toast

granolalola | coconut crusted french toast

So maybe I live under a rock.

Is this a thing? Coconut crusted French toast? Because if it isn’t a thing, it darn well should be. I wanted French toast this morning, and as I hunted and gathered food from inside the fridge and around my cupboards, I noticed a theme: coconuts. Aside from the usual French toast ingredients, I had a mason jar filled with leftover canned coconut milk (the thick, creamy, decadent kind), a carton of coconut milk, and a bag of desiccated coconut. And that’s where the ingenious idea for coconut-crusted, custard-dipped, cinnamoned and spiced French toast came to be.

Was it good? Are you kidding me? Out of this world good. Shoveling in forkfuls, I asked Graham, “Why isn’t this a thing?!” (And again, maybe it is; remember, I don’t get out much.) And then I said to him, “I should be a chef.”

And with syrup dripping from the corners of my mouth, eyeing my third slice from the griddle, I blurted, “I am a chef.” ¬†And there you have it my fine friends: the story of our breakfast and the synopsis of Pixar’s Ratatouille: indeed, anyone can cook.

I dreamed. I crusted. Therefore, I am… said cook.

granolalola | coconut crusted french toast

I used slices from a Neapolitan loaf that I had on hand, but see this working wonderfully with any white, (thick or thin) crusty bread. I suppose a wheat variety would work, but I say indulge and go all out with white. If you don’t have coconut milk on hand, you could use any milk really (dairy or non) or a mixture of milk and half-and-half for that oh-so-desirable rich and creamy consistency of our friends: les coconuts.

And I’ll simply leave you with the recipe and say don’t waste any time. Get out your toque, and apron too, and summon your inner mouse, er chef. A few eggs, a dash of cinnamon, and some olive oil (and butter!) too. Oh, and we mustn’t forget the confectioners sugar to blanket our toast and the maple syrup for dipping, dunking or dredging (your call). And there you have it, a true breakfast feast fit for the lowly mouse or, indeed, the heavenly queen bee.

Coconut-Crusted French Toast
Recipe by granolalola
Serves 2

3 eggs
1/2 cup coconut milk (from the carton)
1 cup canned coconut milk (be sure to shake the can vigorously before opening)
1 teaspoon vanilla
pinch of salt
1 tablespoon olive oil
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
freshly grated nutmeg
6 slices of white, crusty bread
desiccated, unsweetened coconut flakes (for dredging)

butter, for griddle and serving
maple syrup, for serving

Preheat griddle to 350-400 degrees (or heat a large pan over medium-high heat). In a plate large enough to hold your sliced bread, sprinkle a layer of desiccated coconut (about 1/4 cup). Set plate aside.

In a medium-sized bowl whisk together eggs, coconut milks, vanilla, salt, olive oil, and spices until well combined. Spread a pat of butter on hot griddle or pan. Dunk sliced bread in egg/milk mixture until thoroughly soaked. Next, dredge both sides of bread in coconut flakes. Replenish desiccated coconut, on plate for coating as needed. Immediately place bread onto hot griddle and cook until golden brown, 5-7 minutes. Flip and continue to cook until second side is also golden. Serve immediately with butter and maple syrup.

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