Sunny’s Coco-nutty Crunchy Vacay French Toast
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 388
- Total Fat
- 23
- Saturated Fat
- 16
- Carbohydrates
- 41
- Dietary Fiber
- 4
- Sugar
- 14
- Protein
- 8
- Cholesterol
- 89
- Sodium
- 298
- Total: 30 min
- Active: 30 min
Ingredients
Custard:
3 large eggs, whisked
2 tablespoons cinnamon sugar
1 1/2 cups canned unsweetened coconut milk
3 drops vanilla extract
Coating:
4 cups flaked corn cereal
1 cup unsweetened shredded or flaked coconut
Toast:
4 to 6 tablespoons unsalted butter
8 slices Texas toast (thick-sliced white bread), left out overnight to stale
To Serve:
6 to 8 strawberries, hulled and chopped
1 fresh, ripe mango, peeled and medium dice
1/2 cup blueberries
Maple syrup, warmed
Directions
- For the custard: In a shallow dish, whisk the eggs and cinnamon sugar together until combined. Whisk in the coconut milk and vanilla extract.
- For the coating: In a bag or with your hands, crush the cereal and coconut together. Pour into a shallow dish.
- For the toast: Add the butter to a griddle or large pan on medium heat. Working in batches, dunk each slice of bread into the custard to soak, but not make soggy. Gently shake off any excess custard. Press each slice into the coating mixture on both sides. Gently shake off any coating. Add to the pan and cook on both sides until golden brown and cooked through, 3 to 4 minutes per side.
- To serve: Combine the strawberries, mangoes and blueberries in a bowl. Slice each piece of French toast in half diagonally and serve with the fruit and maple syrup.