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My review
Coconut Cream French Toast
Chef John
"I didn't think the name coconut French toast did this justice, and while certainly not pie-like, the flavor profile was kind of close, and I was very pleased with the results. The staler your bread, the better this will turn out! Garnish with maple syrup, fresh mango, and lime juice."
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Ingredients
38 m servings 328 calsOriginal recipe yields 3 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Place whole egg and egg yolk in a bowl. Add coconut milk, sugar, vanilla extract, and nutmeg; whisk until batter is combined.
- Soak bread halves in batter, tossing every 2 to 3 minutes to ensure they are absorbing the batter evenly, 15 to 20 minutes.
- Melt butter in a skillet over medium heat. Place soaked bread in a single layer in the skillet. Cook until richly browned, crispy, and cooked through, 5 to 7 minutes per side.
- Toast coconut flakes in a dry skillet until golden brown, 3 to 5 minutes. Sprinkle over bread.
Footnotes
- Cook's Note:
- Use a French country loaf rather than a baguette to get nice big slices. Italian bread can be substituted for the French bread if preferred.
Nutrition Facts
Per Serving: 328 calories; 23.3 g fat; 23.3 g carbohydrates; 8 g protein; 161 mg cholesterol; 340 mg sodium. Full nutrition
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