COCONUT FRENCH TOAST
Steps:
- In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.
Nutrition Facts : Calories 435 calories, Fat 22g fat (13g saturated fat), Cholesterol 371mg cholesterol, Sodium 473mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 17g protein.
BANANA & COCONUT BAKED FRENCH TOAST
An easy way to serve brunch for a crowd. You can also prep this the night before, keep covered in the fridge overnight and bake in the morning! If you can get coconut yogurt it's an excellent addition to serve it with.
Provided by Izy Hossack
Categories Coconut
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350oF.
- Heat the coconut milk, milk and butter in a pot over a low heat until the butter has melted. Take off the heat and beat in the mashed banana, sugar, salt and eggs.
- Take each slice of bread and dip into the banana mixture. Lay into a greased 9x11-inch dish. Pour the excess banana mixture over the top of the bread. Sprinkle with the flaked coconut and raw sugar then bake for 20-25 minutes until golden and crisp on top.
Nutrition Facts : Calories 437.8, Fat 25.4, SaturatedFat 17.6, Cholesterol 105.6, Sodium 361.3, Carbohydrate 45.4, Fiber 2, Sugar 16.3, Protein 9.2
COCONUT BANANA FRENCH TOAST
Make and share this Coconut Banana French Toast recipe from Food.com.
Provided by Sweet Potato Soul
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200°.
- In a wide mixing bowl, whisk together the flour, arrowroot, 1/2 teaspoon of cinnamon, and salt.
- Whisk in the soy milk, coconut milk, and vanilla extract.
- Place the coconut shreds in a wide flat bowl or plate.
- Preheat a large nonstick pan over medium heat.
- Once warm, pour a thin layer of coconut oil or vegan butter (about 2-3 tbsp) into the pan to coat the entire bottom.
- Dip each side of the bread in the batter mixture, and allow excess batter to drip off.
- Dip one side in the coconut shreds, then cook each side of the bread until golden brown, about 4 minutes each side.
- Repeat with the remaining slices. Oil the pan before each new slice.
- Keep toast warm in the oven until serving.
- Serve with sliced banana and maple syrup.
Nutrition Facts : Calories 787.3, Fat 29.7, SaturatedFat 24.2, Sodium 759.7, Carbohydrate 114.9, Fiber 8.7, Sugar 25.5, Protein 19.6
VEGAN FRENCH TOAST WITH COCONUT MILK & BANANA
From Rebar Cookbook, this is a vegan french toast recipe for decadent french toast without eggs, cream, or butter. Posted by request.
Provided by Katzen
Categories Breakfast
Time 40m
Yield 8 thick slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients (except bread!) into a blender and blend until smooth. Pour into a large, shallow bowl, and set aside.
- Slice bread into 8 thick slices. Heat a griddle or pan and brush with oil. Submerge bread slices into the batter, lift out with a pair of tongs, and place onto hot pan. Cook until golden brown, flip and cook on the reverse side. Serve immediately with your favourite toppings.
Nutrition Facts : Calories 145.4, Fat 12.2, SaturatedFat 10.8, Sodium 153.1, Carbohydrate 9.6, Fiber 0.9, Sugar 3.8, Protein 1.5
COCONUT BANANA FRENCH TOAST
Provided by Wanna Make This?
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the spiced butter: Put the butter in a small bowl. Add the agave, cinnamon, ginger and nutmeg and mash with a spoon until smooth. Transfer to a ramekin.
- For the raspberry sauce: Add the jam and lemon juice to a small skillet and cook over low heat until melted and bubbling around the edges, 1 to 2 minutes. Keep warm or reheat before serving.
- For the French toast: Combine 3/4 cup of the toasted coconut, the coconut milk, agave, millet flour, cinnamon, ginger, nutmeg, salt and banana in a blender. Blend on high until very smooth. Pour into a baking dish.
- Heat a large nonstick skillet or griddle over medium heat. Brush with oil. Soak the challah in the batter, 15 to 30 seconds per side (to wet it, but don't saturate it). Add to the skillet and cook until caramelized on the bottom, about 2 minutes. Flip and cook the second side, about 2 minutes more.
- Serve the French toast with the spiced butter and raspberry sauce, garnish with fresh raspberries and the remaining 1/4 cup toasted coconut.
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BANANA COCONUT FRENCH TOAST - FRESH OFF THE GRID
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Ratings 28Calories 360 per servingCategory Breakfast
- In a container large enough to accommodate a slice or two of bread, mash the banana until it's smooth. Add the coconut milk, cinnamon, vanilla extract, and salt and whisk to combine. You want this batter to be as smooth as possible.
- Dip a slice of bread into the batter and let it soak for a few seconds on each side. Let the excess drip off and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side.
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