Saturday, March 26, 2016

Coconut French Toast - fun for brunch

By Victoria Abbott aka Mary Jane and Victoria Maffini



We were thinking about something fun to have for a Saturday brunch on this Easter weekend, when eggs are so appropriate.

Our friend Joan Boswell mentioned that she’d recently served Coconut French Toast.  We couldn’t get that idea out of our minds and dived into this project on day when we were four adults and a child for brunch.  Luckily, seven-year old Connor was with us and  also in the mood to cook.

We were very happy with the results: tested three times until we think it’s just right. You, of course, can rejig your version to suit yourselves.  Victoria, who doesn’t eat anything with a face, thought for those who do, it would be very good with crisp bacon on the side. 



6 extra large eggs at room temperature  (we're showing four, but that was for a smaller amount)
1 ½ cups of coconut milk, can shaken first.
1 ½ cups shredded sweetened coconut
1 tsp almond extract
2 tsp vanilla
Pinch salt
8 - 9 slices rustic French bread (not baguette!) about ½ inch thick
Maple syrup and sliced strawberries or other berries to serve


Preheat oven to 475 F. 

Grease two baking sheets.

Whisk eggs, coconut milk, vanilla, almond and salt until well-combined in a bowl. 

Transfer to a shallow baking dish. Place the coconut on a large plate.  Dip the bread slices one by one into the egg mixture, turning to absorb egg into both sides. 

Dip both sides of the slices in the coconut.  

 Transfer to baking sheets. 

Bake, turning after five minutes, until golden brown and cooked through, about five minutes a side.  If the coconut starts to burn, you may need to lower the heat and add a few minutes. 

Serve with maple syrup and berries. 

We loved the results and hope you will too. Baking the French toast is easier than using a frying pan or griddle and the clean-up’s a breeze. Having said that we will try it on our griddle as soon as we find where it’s hiding. 

Coconut French toast been added to our easy weekend entertaining menu as of this minute.  

The shadowy figure known as Victoria ABBOTT is actually the mother daughter collaboration of artist Victoria Maffini and her mystery writer mother, Mary Jane Maffini.  Together they have created four books in the popular book collector mystery series.  

The fifth book, THE HAMMETT HEX will be out in October 2016 but you can preoder it  HERE
or at your favorite source for new books.
If you missed THE MARSH MADNESS, make sure you catch up!  JUST CLICK HERE 

Happy Easter!  However you celebrate (or if) we hope this weekend is full of flowers, chocolate, family and love. 

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  1. Happy Easter!
    Thank you for the recipe for I am hungry for French toast now.

  2. How perfect using coconut milk for those of us who can't do dairy. Thanks so much, Victoria Abbott! Going to try it now.

  3. Thanks, Jen and Erika! I hope you enjoy it and your Easter weekend too!



  4. Some bunnies are having fun!
    Clever idea. I bet the coconut milk adds a lovely taste and the coconut adds a crunch.
    Baking? Brilliant!

  5. I hope you like that taste and crunch, Libby! Hope you're having a great weekend with fun too.



  6. Love the French toast! Yum! ~ Daryl / Avery