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Orange-Coconut French Toast

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, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 10 min./batch
  • Makes
    4 servings

Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 2 large eggs
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon salt
  • 1 cup sweetened shredded 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

Directions

  • 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.
  • 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 remaining coconut and macadamia nuts; keep warm. Serve with maple syrup and orange slices if desired.
Editor's Note
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

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