I was debating whether to coat the soaked bread with raw coconut, and toast it while the slices were frying in the butter, but decided it would be smarter to do it separately. That way we get perfect golden-brown flakes, without having to risk it getting too dark in the pan.
By the way, I can’ t stress how important it is to not use fresh bread. The drier the bread, the better the French toast, since you’ll be absorbing the maximum amount of our creamy coconut batter. So, the next time you have half a loaf of bread leftover from a dinner, slice it up, and leave it out overnight to dry.
If you want to cheat, you can lightly toast fresh bread beforehand, which, after cooling, will sort of simulate stale bread. Either way, I really hope you give this coconut cream French toast recipe a try soon. Enjoy!
Ingredients for two portions of 3 half-slices of bread:
3 thick slices very stale French or Italian bread (cut in half to make 6 pieces)
1 large egg
1 large egg yolk
1/3 cup coconut milk (do not use low-fat)
1 teaspoon sugar
1/4 teaspoon pure vanilla extract
pinch freshly grated nutmeg
3 tablespoons butter for frying
2 tablespoons toasted coconut flakes
maple syrup, fresh mango, and lime to garnish