This Orange and Coconut French Toast is lighter and healthier than traditional French toast, thanks to the use of coconut milk instead of heavy cream, but you wouldn’t know it by tasting this sweet, decadent dish. Try making this for your next weekend brunch and experience a delicious dose of tropical bliss.
A recipe for Orange Coconut French Toast – a lighter, healthier, and tropically-inspired take on a classic breakfast favorite.
- 8 slices thick bread, such as brioche or challah
- 3 eggs
- 3/4 cup light, unsweetened coconut milk
- 1/4 cup orange juice
- zest of 1 orange
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 tsp kosher salt
- 2 tbsp unsalted butter
- Optional suggested garnishes: a drizzle of maple syrup, fresh sliced strawberries and a sprinkle of coconut flakes.
- Preheat oven to 250 degrees. Beat the eggs together with the coconut milk and orange juice. Add the orange zest, cinnamon, the extracts and the salt and whisk to combine thoroughly.
- Heat a large skillet over medium-high heat. Melt half of the butter. Meanwhile, soak each piece of bread in the egg mixture for 10 seconds on each side. When the butter begins to shimmer, add the bread to the skillet, leaving space between each piece. Cook for 2-3 minutes, each side, until the toast is golden brown.
- Place the cooked pieces of toast on a cookie sheet in the oven to stay warm while cooking the remaining pieces. Serve warm with maple syrup, coconut flakes and fresh berries.