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Coconut French Toast


1/2 vanilla bean
2/3 cups canned coconut milk
2 eggs, lightly beaten
2 tablesspoons sugar
1/4 teaspoons ground cardamon
4 tablespoons butter
8 slices panettone or other sweet bread with fruit
1/2 cup blueberries


Split the vanilla bean half lengthwise and scrape out seeds. Put the coconut milk, eggs, sugar, vanilla seeds, and cardamon, in a bowl and beat well. Pour the mixture into a shallow dish.

Heat half the butter in a large skillet. Dip 2 slices of the panettone into the egg mixture and saute until golden on both sides. Repeat with the remaining slices and serve dusted with confectioners sugar and top with the blueberries and cream.


Yeild: serves 4
From: Brunch, Louise Pickford
Note: HEB harvest bread works good

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