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Coconut French Toast with Smashed Raspberries

5 from 1 reviews

A beautiful breakfast of coconut and raspberry French toast will make anyone smile.

Ingredients

Scale
  • 1/2 cup fresh raspberries
  • 1 cup light coconut milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon unsalted butter
  • 1 large egg
  • 4 slices white or whole grain bread
  • powdered sugar
  • cinnamon powder
  • maple syrup (optional)

Instructions

  1. In a large bowl, mix 1/4 cup of the raspberries, coconut milk, egg and granulated sugar.
  2. Soak the bread slices in the mixture for about 2-3 minutes on each side, flipping them over a couple of times. You want the bread to absorb most of the liquid.
  3. In a large pan over medium heat, add butter and swirl it around until completely melted.
  4. When the butter is foaming, add the bread slices and cook on each side for 3-4 minutes or until they are golden brown.
  5. Turn the heat off and transfer on two separate plates, with two toasts each.
  6. Sprinkle a little powdered sugar and cinnamon powder, add a few fresh raspberries and serve with maple syrup.

Notes

French toast are best when eating as soon as they come out of the pan but you can keep them refrigerated in a storage container for 1 day. Instead of microwaving, warm them up in a pan to get a crispy exterior.

Keywords: recipe, main, brunch, dessert

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