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Coconut French Toast


Breakfast hasn’t always been my favourite part of the day. I’ve told you that before right? Well, it is now, especially on a weekday. Whilst the day starts early and hurriedly for me, breakfast comes after the kids are in school. They’re comfortable and laid-back. Almost lazy. 


It’s the time I look forward to leisurely talks with Akber, my favourite way to spend time together. It’s our time to reflect on the day before, make plans for the day to come, be together. Talk work, talk without being interrupted, actually finish a sentence. You’re nodding your head in agreement, yes?


The only quiet time where Maryam isn’t telling me step by step instructions on how create the perfect crown to wear to her birthday party this Thursday. Or Hassan trying to eat what he calls Mummy’s ‘um um’- i.e. Mummy’s breakfast. He seems to have a habit of eating multiple breakfasts. One on his own, one with mummy, one with papa and one with the nanny. 

Breakfast is when I get time to linger around the table, make feasts, have a moment to catch up on my favourite reads. It’s also when I can make something for myself, without having to worry about who doesn’t eat what and who will moan about what. Usually something sweet for me and eggs for him. 


When I say sweet, it could be just a muffin or perhaps a smoothie. Maybe even pancakes. For today, it was these coconut French toasts. I urge you to make them. So leisurely, so decadent. 

Coconut French Toast

Ingredients:
60 ml double cream
125 ml coconut milk
3 eggs
1 tsp vanilla extract
pinch of nutmeg
7 brioche slices
100 g sweetened coconut flakes
butter for frying
mango slices, raspberries and maple syrup to serve

Directions:
In a shallow pie pan or bowl, whisk together the cream, milk, eggs, vanilla extract and nutmeg. Heat a frying pan on low to medium heat. Use a stick of butter to coat the base of the pan lightly. Dredge the brioche slices in the custard, allowing excess to drip off. Coat both sides with the coconut flakes and place on the frying pan. Allow to cook for 2 minutes or until the bottom is golden. I found low heat works best so that the egg mixture is cooked but the flakes don’t burn. Flip over cook the other side until golden. When the bread is pressed in the centre, it shouldn’t be soggy. Repeat until all the brioche is cooked. 

Serve warm with fruit and a small drizzle of maple syrup. 

Note- I used ready sweetened coconut flakes. If you are using the unsweetened variety, make sure to add caster sugar to your custard mixture one tablespoon at a time until it’s sweetened to your liking. I found about 2 tablespoons was right for me. 


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