Coconut French Toast

Taylor, Taylor Takes a Taste

Still waiting for the warm spring weather to arrive? This coconut French toast will transport your weekend brunch to a warmer climate. For an extra tropical feel, serve with mimosas or orange juice and white sparkling grape juice.

Coconut French Toast
By Taylor
Serves 6


1 loaf day old Coconut Quick Bread (recipe below)
1 ¼ cups whole milk
4 large eggs
¼ teaspoon salt
6 tablespoons unsalted butter
1 cup toasted sweetened flaked coconut
Maple syrup


Slice the coconut bread into 12 slices. Set aside.

In a medium bowl add the milk, eggs and salt.

Pour the egg mixture into a pie plate.

Dip four slices of bread into egg mixture and soak to cover each side.

Melt 2 tablespoons butter in a large nonstick frying pan over medium heat. Cook the bread slices until golden brown on each side. Repeat process with remaining slices of bread

Garnish slices with toasted coconut and serve with syrup.

Coconut Quick Bread

Makes 1 9-inch loaf


1 ¾ cups all-purpose flour
½ cups white whole wheat flour
¾ cup light brown sugar, packed
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1 cup milk
1 cup sweetened flaked coconut, packed
2 large eggs
½ teaspoon vanilla
½ cup (1 stick) unsalted butter, plus additional for pan


Preheat oven to 350°F. Butter a 9 inch baking pan. Set aside.

In a large bowl add the flours, sugar, baking powder, salt, nutmeg, cloves and cinnamon. Stir to combine all ingredients. Set aside.

In a medium microwavable bowl add the milk and the coconut. Microwave for 45 seconds. Stir. Let mixture cool for 5 minutes.

Add the eggs to the milk and coconut mixture. Stir until ingredients are well combined. Add vanilla, Stir.

Melt the butter and add to the egg milk coconut mixture. Stir to blend. Add mixture to the large bowl of dry ingredients. Stir to combine. Empty batter into prepared pan. Bake for 55 minutes or until a cake tester comes out clean.

Remove bread from oven and cool 10 minutes. Remove bread from pan and
cool completely on a wire rack.

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