Coconut Crusted French Toast

Looking for a healthier French toast?  Yes I said healthy French toast!  I made this over the weekend for Christmas brunch and it was a huge hit with my whole family.  It was delicious, crispy, sweet, and soft, an all around win with this coco-nutty take on traditional French toast.  Feel free to eliminate the rice malt syrup.  I found the coconut and raspberries to provide a enough sweetness to this dish.

INGREDIENTS

• 2 fl oz full-fat cream

• 2 fl oz full-fat milk

• 2 medium free-range egg

• 1 tsp vanilla extract

• ½ tsp cinnamon, ground

• ½ oz unsalted butter

• 4 slice sourdough bread

• 1 cup shredded coconut

• ½ cup raspberries, frozen to serve

• 2 oz full-fat natural or Greek yoghurt to serve

• 1 tsp rice malt syrup to serve

DIRECTIONS

1. In a shallow bowl, whisk together the cream,

milk, eggs, vanilla extract and cinnamon.

2. Heat half the butter in a frying pan or skillet

on low heat.

3. Place two pieces of bread in the egg mixture

and coat both sides. Allow the excess to drip

off and then place into the shredded coconut

bowl, coating both sides. Add bread to the

frying pan and allow to cook for 2 minutes or

until bottom is golden. Flip over and cook the

other side until golden. Place on a plate and

continue process with final two pieces of

bread.

4. To serve, place two slices of Coconut Crusted

French Toast on a plate and serve with half

the yoghurt, raspberries and a drizzle of rice

malt syrup.

Enjoy! 

Dairy-free option: Replace cream and milk with coconut milk. Fry French Toast in coconut oil instead of butter. Replace yoghurt with coconut yoghurt or a drizzle of coconut milk.

Gluten-free option: Use gluten-free bread.