A new take on classic French toast.
|Coconut-Spiced French Toast|| |
Author: Marla Hingley
- 5 eggs
- 14oz canned coconut milk
- ¼ cup brown sugar
- ½ tsp pumpkin pie spice
- Pinch salt
- 4 Tbsp shredded coconut,
- 1 loaf GF bread
- Oil for frying
- Whisk together eggs until combined then whisk in milk, sugar and seasonings until smooth.
- Dip bread in mixture and place on a greased griddle, sprinkle with a bit of coconut gently pressing to adhere. Flip to brown both sides.
Keep heat at medium, so as not to burn the coconut.