I'm guilty of getting stuck in a breakfast rut. If I have avocados, I make avocado toast. If I have berries, I have greek yogurt with berries and nuts. Sometimes I just die for a poached egg on spinach but I'm short on time. But every now and then something special is needed. Because what's the point of living if you can't splurge a little bit? Balance. In this house, something that's a 'sometimes food' has to be worth it. Poptarts need not apply. For a specific example, I can no longer enjoy a normal doughnut after my little sister took me to grab to-die-for doughnuts from a secret Mennonite doughnut shop by JMU. So this challah coconut french toast was something the husband dreamed up and the flavors and texture are 100% worth it. It's the perfect thing to start your Saturday morning.
Coconut Challah French Toast
Makes oodles! Create and then freeze for later!
/// Ingredients ///
- 1 tablespoon butter
- 3 eggs
- 1 cup Coconut Milk
- 1/4 cup shredded coconut
- 1 teaspoon cardamom
- 1 cup red grapes, cut in half
- 2 teaspoons vanilla extract
- 1 loaf challah bread, cut into 1 inch slices
- 1 pinch per serving of freshly ground coffee
- Maple Syrup
- Orange Blossom Water
/// Directions ///
Whisk eggs, coconut milk, cardamom and vanilla in a bowl. Slice bread and dip into the mixture. While the slices soak, add a tablespoon of butter to a pan. Once the pan is hot, remove the soaking bred from the bowl and dip into a plate with shredded coconut so both sides of the bread are covered. Place the bread in the hot pan, cooking each side for about two minutes until golden brown. Repeat with each slice of bread, adding a small piece of butter before each to brown. Top with grapes, coffee bits and extra coconut. Serve with either maple syrup or a dash of orange blossom water. Edible flowers not necessary, but what the hell? It's Saturday tomorrow!
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.