Island French Toast

  • Yield: 6 servings


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

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