I promised in my last post that there would be more coconut-ty goodness coming your way. And I hold true to my promises. So here ya' go. I know you're so excited Mom, you coconut lover you. ha!
Coconut french toast.
Luis loves french toast. On his off days, or days when he trains in the afternoon we usually make breakfast. And 99% of the time, he "orders" french toast. With scrambled eggs. But only if we have breakfast meat. He won't eat eggs without breakfast meat. He's a particular one that husband of mine.
Sometimes he even requests french toast as a snack. Are you beginning to see that we eat a lot of french toast around here? Having made it so many times in the last few months, I've started experimenting more with it, trying different flavors, milks, methods of preparation.
We tried this Creme Brulee version once. The flavor was amazing, but I think I would use thinner slices next time. The extra thick slices were a bit soggy for us, but maybe you like that sort of thing. If so, this is definitely worth trying. I would also use the topping a bit more sparingly next time. Too much crunch going on on top. Reduce the sugar to a 1/2 cup or so and lightly drizzle it over each piece.
Another thing I've started doing is mixing it in a jar. It's easier and a little less clean up than whisking it all in a bowl. And, if there's some left over, you can just pour it back in the jar, shake it up the next morning and enjoy french toast two days in a row.
The coconut french toast came about from 1. my husband's love of all things coconut and 2. my obscene supply of shredded coconut in my drawers. Actually it was an obscene amount of Kokosraspeln, which is shredded coconut but not quite like we have in the States.
For some reason I keep purchasing Kokosraspeln, each time a different brand, thinking that maybe, just maybe this brand might be softer than the other 5 million that I've tried. I see the package and convince myself, that why yes, of course, it looks way softer than the other 10 million bags and yet, it is the same tiny, slightly crunchy shreds every single time.
Buuut, in coconut french toast, the slightly crunchy shreds are perfect because they gives the french toast a slight crunch that turns plain ol' french toast into fabulous french toast.
Just make sure you have enough syrup so that you're not having to shake the bottle like a maniac in attempts to get every last drop you can.
Oops. Forgot to stock up on that.
Coconut Almond French Toast
Adapted from Better Homes and Garden Cook Book
1/4 cup Milk (whole is best, low-fat works, coconut is also good)
1 Egg Yolk
1/4 teaspoon Almond Extract
1 teaspoon Sugar
1 teaspoon Brown Sugar
3/4-1 cup Shredded Coconut (or Kokosraspeln)
2-3 Slices of Bread (your choice of French, Italian, Challah or whatever you have)
Combine all ingredients in a small jar and shake well. Pour mixture into pie pan. Fill a second pie tin with the shredded coconut.
Soak each slice of bread in custard until moist, about 10 seconds on each side (or more depending on thickness of bread). Transfer to coconut and coat well on both sides.
Heat skillet over medium-low heat. Melt 1/2 Tablespoon butter and swirl the pan to coat the surface. Butter should melt slowly. If it sizzles, your pan is too hot.
Place prepared bread in skillet and cook until golden brown, about 4 minutes on each side. Keep it in a warm oven while you cook the other pieces. Top with butter, syrup, or whatever your heart desires. Maybe even some melted Nutella?!?!