This French toast recipe makes use of vibrant coconut flavors to add a tropical twist to your breakfast menu.
The night before, summer milk, palm sugar, cinnamon, ginger, salt and pandal leaves for 10 minutes before whisking in eggs and placing in the refrigerator. In the morning, slice challah bread and soak in your mixture for 30 minutes. Then add three tablespoons of butter in a non-stick pan. While it's heating up, mix coconut flakes and panko crumbs before coating your challah bread slices with them. You're now ready to place the masterpiece on the skillet.
The dish is best served with caramelized bananas, berries and coconut gula melaka syrup.
This is a French toast recipe that is clearly designed for those who are willing to go the extra mile to reap the rewards of a fruity and delicious Sunday breakfast.
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