coconut french toast.

we picked up some cinnamon bread at our school's farmers market yesterday with intentions to make french toast for breakfast, and woke up realizing we had no milk. instead we subbed coconut milk & it was dang good. seems like a yummy breakfast always ensures that the day will be a good one.

coconut french toast

serves 4

ingredients:
10 pieces cinnamon bread (or more, or less, depending on the size of your bread)
1 can coconut milk
3 eggs
1 1/2 tsp. vanilla
1/4 tsp. sea salt
1/2 cup sweetened coconut flakes
butter, for cooking


1. heat your griddle to 350 degrees.
2. toast the coconut flakes in a small pan over medium heat, shaking constantly so they don't burn. once golden brown, take off heat and set aside.
3. whisk together the coconut milk, eggs, vanilla & salt. pour into a shallow dish.
4. butter your griddle. soak each piece of bread in the coconut milk mixture (about 20 seconds each side) before placing on the griddle.
5. cook each side until golden to dark brown brown, about 3 minutes.
6. serve with butter, powdered sugar & the toasted coconut.

peach french toast.

the reason this french toast was so wonderful was because it was made with this homemade french bread. store-bought would also work, though. and a fresh peach is mandatory! none of those canned things for this!

peach french toast

(for 2)

ingredients:

6-8 slices french bread

1 egg

1/2 tsp. vanilla

1/2 cup buttermilk

butter for the griddle

1/2 cup heavy whipping cream

2 tbs. powdered sugar

1 ripe peach, peeled & sliced

1. beat the egg, vanilla & buttermilk with a fork. pour into a dish larger than your slices of bread.

2. soak each slice in the egg mixture for ~10 seconds on each side before placing on a buttered griddle. cook both sides until well browned.

3. meanwhile, beat the cream & powdered sugar together until stiff peaks form.

4. serve french toast with whipped cream & peach slices on top.