- FRENCH TOAST
- 5 tablespoons butter, melted, divided
- 2 cups sweetened flaked coconut
- 1 loaf (16 ounces) day-old Italian or French bread
- 6 large eggs
- 2 tablespoons sugar
- 1 cup canned coconut milk, stirred well before measuring
- 1/2 teaspoon imitation coconut extract
- 1/8 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon imitation coconut extract
Preheat oven to 350°F. Arrange oven racks in center and upper 1/3 of oven.
Line 2 large baking sheets with sides with foil. Brush 2 tablespoons of the melted butter evenly over each sheet. Set aside. Place coconut on large flat plate; set aside.
Cut ends from bread. Cut loaf into 8 1-inch-thick slices; set aside.
Beat all remaining French toast ingredients in large, wide bowl with wire whisk until blended. Dip and soak each bread slice in mixture several seconds until well saturated. Firmly press each side of each slice in coconut, coating well. Place in pans. Slowly pour any remaining egg mixture over bread slices, pressing in lightly with back of teaspoon. Lightly brush tops of bread slices with remaining 1 tablespoon melted butter. Bake on top and center oven racks 20 minutes; turn slices. Rearrange pans top to bottom and front to back for more even baking. Bake 5 to 10 minutes longer or until deep golden brown and firm when top is tapped. Internal temperature should be at least 165°F.
Meanwhile, combine all syrup ingredients in 1-quart saucepan; mix well with wire whisk. Cook over medium-low heat until mixture simmers, whisking frequently. Simmer 1 minute, whisking constantly. Cool 10 minutes. Serve warm syrup with French toast.
Makes 8 servings.
Tips: If your bread loaf is long and narrow, cut slices on the diagonal for larger slices.
Coconut milk separates in the can, and is difficult to stir. It is easier to get it blended if you pour and spoon it into a medium bowl, then beat with a wire whisk before measuring it.
2015 Ocean Spray® "Surprisingly Versatile" Grapefruit Recipe Contest Grand Prize Winner Deborah Biggs