You’ll think you woke up in the tropics when you dive into this French toast breakfast. There’s a bright, citrusy flavor and a wonderful blend of textures in every slice.
—CAROL GILLESPIE CHAMBERSBURG, PA
PREP: 20 MIN. • COOK: 10 MIN./BATCH • MAKES: 4 SERVINGS
1 can (13.66 ounces) coconut milk
2 eggs
1/2 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon salt
1 cup flaked coconut, toasted, divided
8 slices white bakery bread (3/4-inch thick)
1/2 cup macadamia nuts, chopped and toasted
Maple syrup and orange slices, optional
1. In large bowl, whisk coconut milk, eggs, orange juice, extracts and salt. Stir in 1/2 cup coconut. Place bread slices in a 15x10x1-in. baking pan. Pour coconut milk mixture over bread; turn to coat. Let stand 10 minutes.
2. Toast bread on a greased hot griddle over medium heat 3-4 minutes on each side or until golden brown. Transfer to a serving platter. Sprinkle with the remaining coconut and macadamia nuts; keep warm. Serve with maple syrup and orange slices if desired.
NOTE To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently.
TOP TIP
Consider breakfast an investment in your health. Not only does a nutrient-dense meal boost your vitamin and mineral intake, it can help you stay focused and energized all morning long. By fueling your body right, you may stop yourself from overindulging at the next meal.