Description
A rich and indulgent French toast recipe featuring crispy coconut-coated bread, caramelized bananas, and a drizzle of coconut caramel sauce. Perfect for a luxurious brunch.
Ingredients
Scale
- For the Coconut French Toast:
- 4 thick slices of brioche or challah bread (stale preferred)
- 3 large eggs
- 1/2 cup coconut milk (full-fat)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut (for coating)
- 2 tablespoons unsalted butter (for frying)
- For the Caramelized Bananas:
- 2 ripe bananas, sliced into rounds
- 1 tablespoon unsalted butter
- 1 tablespoon brown sugar
- Pinch of salt
- For the Coconut Caramel Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/2 cup coconut milk (full-fat)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Make the coconut caramel sauce: In a small saucepan, combine sugar and water. Cook over medium heat, swirling occasionally, until the sugar melts and turns a deep amber color (about 5-7 minutes). Remove from heat and carefully whisk in coconut milk, salt, and vanilla. The mixture will bubble vigorously. Let cool slightly.
- Prepare the French toast: In a shallow bowl, whisk together eggs, coconut milk, cinnamon, and vanilla. Place shredded coconut in a separate shallow dish.
- Dip each slice of bread into the egg mixture, letting it soak for 15-20 seconds per side. Then press gently into the shredded coconut to coat both sides.
- In a large nonstick skillet, melt 1 tablespoon of butter over medium heat. Cook 2 slices of French toast at a time, about 2-3 minutes per side until golden brown and cooked through. Repeat with remaining butter and bread.
- Caramelize the bananas: In the same skillet, melt 1 tablespoon of butter over medium-high heat. Add banana slices, brown sugar, and a pinch of salt. Cook for 1-2 minutes per side until golden and caramelized. Remove from heat.
- Assemble: Place two slices of French toast on a plate. Top with caramelized bananas and drizzle generously with coconut caramel sauce.
- Serve immediately, garnished with extra shredded coconut or a dusting of powdered sugar if desired.
Notes
For best results, use day-old bread that is slightly stale to absorb the custard without becoming mushy. The coconut caramel sauce can be stored in the refrigerator for up to 1 week; reheat gently before serving. To make dairy-free, substitute butter with coconut oil.
Nutrition
- Calories: 620
- Sugar: 45g
- Fat: 32g
- Carbohydrates: 78g
- Protein: 12g