Thursday, July 19, 2012

Coconut Macadamia Nut French Toast

This breakfast takes me straight back to Hawaii and makes me feel like I'm eating beachside.  It is a decadent breakfast that combines so many wonderful tropical flavors and textures.  It's so delicious that my wonderful husband knows that he must make it for me every Mother's Day!

 
Coconut Macadamia Nut French Toast
-Alyssa Griffeth-
 
FRENCH TOAST:
1 loaf French Bread, cut into 1 1/2 inch slices
2 large eggs
1 cup milk
1 can coconut milk
¼ c. sugar
1 tsp. ground cinnamon
2 tsp. coconut extract

Combine eggs, milks, and spices in a large bowl. Spread a stick of cold butter over a large griddle. Working quickly, dip each side of bread in the egg mixture for a few seconds. Place on griddle and cook till golden.

COCONUT SYRUP:
1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving.

TOPPINGS:
powdered sugar
sliced bananas
toasted coconut flakes
macadamia nuts
coconut syrup
fresh whipped cream

Serve hot french toast with powdered sugar, sliced bananas, toasted coconut flakes, macadamia nuts, coconut syrup, and whipped cream.
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1 comment:

  1. That coconut syrup looks incredible! Can't wait to make it. I'm in San Antonio, too! (Helotes) :)

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