chocolate coconut french toast.

i was talking about breakfast with my fiance, Ryan the other day. coincidentally, this conversation took place over breakfast. crazy, huh?

we chatted about pancakes, waffles, eggs, bacon, hash browns, and lots of other delicious stuff. all things i know and love.

then Ryan brought up french toast.

“hmm, i’ve never had french toast,” i mused, taking a sip of coffee.

“how have you never had french toast before?!” he was incredulous. exasperated, even. i thought he was going to fall out of his damn chair.

ladies and gentlemen, my fiance saw to it that i got a thorough education in all things french toast. his talking points included bread selection, proper custard-making, and pan-frying technique.

who knew i was marrying such a french toast genius?

anywho. so yes, i’m the girl that never tried french toast before. i dunno, when it comes to breakfast, i’ve always been more of a savory girl myself. when i think about breakfast, the farthest thing from my mind is anything sugary sweet. i pretty much only crave waffles when they’re accompanied with fried chicken and drizzled with maple syrup. pancakes? i’ll take mine in latke form, thankyouverymuch. you can have your danishes and doughnuts, just bring on the home fries and bacon!

or matzoh brei, which is slightly similar to a frittata with matzoh that’s pan-fried until crisp and golden. that’s a childhood favorite right there. my pops used to make it on sunday mornings growing up, and it’s the perfect savory breakfast. besides a bagel with a schmear and lox, it’s pretty much the breakfast of jewish champions. but that’s for another post!

so i realized that maybe i need to think of these ultra-sweet breakfast stuffs in more of a dessert sense, rather than a sugary way to start the way. i began to see things, french toast specifically, much more clearly.

french toast is easy to make. it’s endlessly versatile, and can be made in advance and kept warm in the oven. these reasons alone make me think that french toast would be really fun to serve as a surprising dessert at a dinner party.

it’d be really awesome to have a french toast bar set up with lots of different toppings, so people can create their own sweet masterpieces. yum!

this particular french toast recipe is a winner in my book. it’s chocolatey and tropical, but not overwhelmingly sweet. it tastes like summer. chocolate and coconut is such a classic pairing (hello, chocolate-dipped coconut macaroons!), and the two flavors are simple, delicious magic here.

if you wanted to up the ante on decadence here, feel free to add chocolate chips, or a generous drizzle of chocolate sauce atop this french toast. or do both! make it happen.

so follow my lead, and have french toast for dessert tonight. as a newly minted french toast lover, i can guarantee you’ll love it!

chocolate coconut french toast

Yield: 8 slices french toast

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

8 slices brioche, challah, or your favorite bread, sliced 1/2" thick
1/4 cup shredded coconut, toasted
whipped cream, for serving

for the custard

1/4 cup sweetened cocoa powder
1/4 cup boiling hot water
1 cup chocolate milk
3/4 cup heavy cream
1 cup coconut milk
3 large eggs
1/4 cup sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract

Directions:

carefully whisk together the cocoa powder and boiling water until smooth. set aside.

in a shallow pan, combine chocolate milk, heavy cream, coconut milk, eggs, sugar, salt and vanilla. whisk until smooth.

add the liquified cocoa powder to the custard mixture, and stir to combine.

add the sliced bread to the pan, turning each slice to coat in custard completely. allow bread to soak in the custard mixture for 10 minutes.

cooking the french toast

preheat oven to 200 degrees F. place a sheet pan in the oven.

heat your griddle, griddle pan, or large saute pan to medium.

spread a light layer of butter over the pan. you can use nonstick spray if you'd like!

cook two slices of bread in the pan at a time, allowing to cook for three minutes before flipping.

cook on the other side for an additional 2-3 minutes. you'll know the french toast is done if you press on the toast lightly with a spatula and no liquid seeps out.

transfer the cooked french toast to the sheet pan in the oven to keep warm while you cook the remaining slices.

to serve

top each piece of french toast with lightly whipped cream and toasted coconut. you can go all out and all chocolate chips and chocolate syrup, too!

if you have leftovers, they will keep stored in the fridge in an airtight container for up to three days.

to reheat, you can bake in the oven at 350 degrees f for 5 minutes until warmed through, or place in the toaster until crisped and warm.

adapted from sprinkle bakes

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10 Responses to “chocolate coconut french toast.”

  1. #
    1
    brandi@BranAppetit — May 26, 2011 at 11:54 am

    oh my goodness. this looks so delicious! this is a great spin on french toast.

  2. #
    2
    La Diva Cucina — May 26, 2011 at 2:19 pm

    Who knew French toast was a goyim thing? Oy! I prefer savory breakfasts but would have no trouble knocking this back after a light meal. Looks divine!

  3. #
    3
    Christine (Cook the Story) — May 26, 2011 at 3:08 pm

    Oooo…I’ve never tried using chocolate milk in my batter. I always have chocolate soy milk on hand. Do you think that would work?

  4. #
    4
    Katie — May 27, 2011 at 4:55 am

    1 – you had never had french toast?!?! WHAT?!?! Dang.
    2 – darn you. This looks freaking delicious. My tummy is rumbling.

  5. #
    5
    jaclyn — May 27, 2011 at 8:33 am

    thanks! this is definitely more appealing to me as a dessert rather than a breakfast item. i think if i ate this first thing in the morning i wouldn’t be able to move the rest of the day!

  6. #
    6
    jaclyn — May 27, 2011 at 8:34 am

    absolutely! that would work beautifully.

  7. #
    7
    jaclyn — May 27, 2011 at 8:35 am

    haha i know, i’m crazy! after trying it, i’m definitely curious to explore more flavor combinations!

    and thanks for the sweet words, lady! :]

  8. #
    8
    Jim — May 28, 2011 at 12:36 pm

    I, like Katie above, can’t believe you’ve never had French Toast… it’s one of my favorite ‘sweet’ breakfasts (or breakfast for dessert). This looks REALLY sinful, by the way. Especially love the shot with the confectioner’s sugar snowing down from on high.

    The french toast I remember the most is from a trip I made to NC. Crazy, eccentric lady I was staying with cut thick slices of french toast, mixed eggs and heavy cream with a LARGE squirt of maple syrup and cinnamon. After cooking up like normal, we ate the french toast with schmears of cream cheese and strawberry & peach preserves. Oh and orange marmalade. And savory smoky bacon. SO decadent.

  9. #
    9
    ErinsFoodFiles — May 29, 2011 at 8:49 pm

    Oooo yum! I’d like a serving of these along with a Starbucks Coconut Mocha Frappuccino PLEASE!

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