Coconut Challah French Toast: thick slices of challah soaked in an egg batter rich with vanilla and coconut milk. Crack two to three eggs in a shallow casserole dish. Pour about 1/2 cup coconut milk into dish with eggs. Whisk with a fork. Add pumpkin pie spices (cinnamon, nutmeg, cardamom, etc) and a splash of vanilla extract (or more). Dip each slice of bread into the egg mixture and then pan fry in coconut oil until golden. Top with toasted coconut flakes and maple syrup.
Kitchen tips: Brioche or an egg bread can be used instead of challah. Real maple syrup is always best. Toast unsweetened coconut flakes on a sheet pan under broiler for a few minutes (careful not to burn).
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