Island French Toast

  • Yield 6 servings

Bananas and coconut make this french toast a real breakfast treat.


1 -- (14-ounce) can sweetened coconut milk
1 -- French baguette
6 -- eggs
2 cups milk or half-and-half
2 tablespoons sugar
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup flaked coconut
2 -- bananas, sliced
1/2 cup chopped macadamia nuts


  1. Pour the sweetened coconut milk into a small saucepan.  Warm over low heat, stirring occasionally.  Cut the bread into 18 equal slices.  Beat the eggs, milk, sugar, coconut extract and vanilla together in a large bowl.  Dip the bread slices into the egg mixture and arrange on a well greased, insulated baking sheet.  Pour any remaining egg mixture over the slices and let stand for 10 minutes.  Sprinkle with 1/2 of the flaked coconut.  Bake at 400F for 7 minutes, turn.  Top with bananas and remaining flaked coconut.  Bake for 8 to 12 minutes longer or until the toast and coconut are light brown but still slightly soft.  Arrange 3 slices toast on each serving plate.  Top with the warm coconut milk and macadamia nuts.  Garnish with fresh raspberries and a dollop of sweetened whipped cream.  You may substitute maple syrup for the sweetened coconut milk.

Recipe reprinted with permission from Betty Sim’s Southern Scrumptious Entertains (Scrumptious, Inc., Decatur, Alabama, 2002).



Get every new post delivered to your Inbox.

Join 283 other followers