Coconut Cream French Toast
A deliciously sweet way to start your day
You will need:
- 400ml Ma's Kitchen Organic Coconut Milk or Ma's Kitchen Reduced Fat Coconut Milk
- 1 cup unsweetened almond milk
- 1/4 cup syrup or honey
- 3 tbsp sugar
- 7 large eggs
- 1 tsp vanilla extract
- 1/4 tsp Ukuva Seaweed Salt
- 4 slices super thick crusty bread
- 2 tbsp butter or coconut oil
- Optional Toppings: coconut whipped cream, toasted coconut flakes, maple syrup
Instructions:
- In a large bowl, vigorously whisk together the coconut milk, almond milk, vanilla extract, 3 tbsp sugar, syrup, Khoisan seaweed salt and eggs.
- Lay bread in a shallow, rectangular dish and pour the wet mixture over the bread. Let set for 5-10 minutes, then turn the bread over to soak the other side. Cover and refrigerate for at least 4-6 hours.
- Preheat the oven to 230 C.
- Heat an oven-safe pan over medium-high heat and add the butter or coconut oil. In the meantime, sprinkle some raw sugar on top of the bread slices. Working quickly, place the bread in the pan sugar side down and cook for about 5 minutes or until golden brown. Sugar the top side.
- Flip the bread over and transfer the pan(s) to the oven until cooked through - about 12-15 minutes. It should have nice, dark golden brown colour and be puffed up.
- Carefully remove from oven and plate. Serve with coconut whipped cream, toasted coconut flake and syrup.