“Breakfast is a notoriously difficult meal to serve with a flourish.”- C. Freud
This week I had the pleasure of having two of my nearest and dearest friends pop over for a couple of nights! Boy do I love company, there are few things better than strong coffee and friends at a kitchen table. We had a splendid weekend, catching up on each others lives (a lot can happen when life gets in the way!), drinking wine and adventuring around Halifax. I look forward to the next set of road tripping visitors!
For breakfast on Sunday I whipped up a twist on a classic, coconut french toast. Like I have said before you can’t go wrong with french toast and this made it an extra special treat! It is perfect for company, simple as can be and is best served with a little fresh fruit! Recipe follows!
Happy mother’s day to all the mums out there, especially mine- you are the best!
Coconut French Toast
In a shallow bowl, combine four large eggs and 3/4 cup of coconut milk (I used lite but I am certain regular would make it even more decadent!). Whisk and add 1/2 tsp of cinnamon, 1/2 tsp of coconut extract and 1/2 tsp of vanilla extract. Give another little whisk. Slice a loaf of French or Italian bread with each slice around 1/2 inch thick.
Dip each side of the sliced bread in the egg mixture and then dip each side in shredded sweetened coconut (have it spread out on a plate). This should stick well as the eggs are wet. Cook each slice in a non-stick frying pan or griddle on medium heat. Cook until golden brown on both sides. Serve with real maple syrup and some fresh fruit on the side (I chose pineapple and raspberries!). Guaranteed crowd pleaser!