After exploring food on the Internet, I realized there was far more you could do with French toast than what I perceived in my childhood world view. There’s all sorts of things you can do with French toast, but I think my favorite is coating it in beautiful toasted coconut. Coconut French toast is the ideal example of the dish to me. You’ve got the soft, egg-y bread covered on the outside with crunchy toasted coconut that not only adds a layer of much needed texture to French toast, but it also adds this great sweet flavor to it. I love to make a little fresh homemade caramel sauce as a condiment for coconut French toast as opposed to the traditional maple syrup. I love caramel and coconut together, making this great salty yet sweet combination that maple syrup wouldn’t be able to provide.

Ingredients

Sauce Ingredients
1/2 cup brown sugar
2 tbsp butter
1/4 cup light cream
1/4 tsp vanilla
1/4 tsp salt
Toast Ingredients
6 slices of Gluten Free Cinnamon Raisin Bread
2 eggs
1/2 cup coconut milk
1/2 tsp salt
7 oz flaked coconut
Fruit for garnish

Instructions

Cook the caramel ingredients over medium heat, constantly whisking for 10 minutes. Set aside to cool and thicken.
In a shallow dish, whisk the eggs, milk, and salt together. Pour the coconut onto a plate.
Preheat a nonstick skillet to medium low heat.
Coat the bread in the egg mix, then lightly press the coconut onto both sides.
Cook each side for about 3 minutes, or until the coconut is lightly browned. Serve with sauce and fresh fruit.