Coconut French Toast with Apples and Pecans

Story by Natalie
Coconut French Toast with Apples and Pecans
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I think it’s important, no matter what line of work you’re in (stay at home parents included), to stop in the middle of your “daily grind” and find something to be thankful for. As cliché as it may have become, November always seems to usher in those reminders that gratitude is always a good idea. I’ve been doing some thinking on the subject lately and the top three things I’m thankful for are as follows: I’m thankful for what this blog has become and it’s readers (you) that have contributed to its growth one post at a time. I’m thankful that I get to work from home and be there for all of my kid’s big moments and firsts (this one is HUGE!). And finally, I’m thankful that Holly and I get to partner with some incredible brands (like La Brea Bakery) and create inspiring food and that we get to call it “work.” Seriously, somebody pinch me.


To top the French toast I poached apples and pecans in maple syrup...

Coconut French Toast with Apples and Pecans
Coconut French Toast with Apples and Pecans

I recently had the privilege of escaping with some fantastic blogging buddies to Fox Island, Washington, courtesy of La Brea Bakery. The scenery was gorgeous, the accommodations cozy, the company lovely, and the food over-the-top good. There were moments as I watched Eva from Adventures in Cooking style the tables with soft linens and foraged branches, or laughed my head off with Trish from Go Eat Your Beets while we prepared brunch, where I was just flooded with gratitude that all the years of hard work had brought me to that place and time. What a gift.

Coconut French Toast with Apples and Pecans

So...about that brunch. With La Brea Bakery’s amazing breads as the star, I just know I wanted to create the perfect French toast. What resulted from a bit of brainstorming was this coconut apple French toast, and man oh man is it dangerously delicious. I used the French Loaf from La Brea Bakery and was set up for immediate success thanks to its golden crust and airy texture. Those airy holes, known as crumb, are only achieved after a slow rise and were ideal for soaking up the coconut custard infused with vanilla beans and other warm spices I mixed up. To top the French toast I poached apples and pecans in maple syrup and cinnamon and the result was a dish truly worthy of that incredible weekend and made for the perfect brunch partners next to Trisha’s shakshuka (to die for by the way) and Eva’s caramel bread pudding. If I close my eyes tight enough I can still taste all of those amazing flavors.

Coconut French Toast with Apples and Pecans
Coconut French Toast with Apples and Pecans

Brunch wasn’t the only meal we enjoyed that weekend, though. To say we indulged would be an understatement, but I’ve got no regrets. Each incredible artist brought their best to the table from the dinner on through the cocktail hour. I encourage you to check out the full list of dishes that were collaborated on and prepared at our La Brea retreat and make them yourselves as you fill your home and your table with those you love and reflect on all the things there are to be thankful for in the process...this French toast chief among them.

Coconut French Toast with Apples and Pecans

This sponsored post is written by TMP on behalf of La Brea Bakery. The opinions and text are all ours. Thank you for supporting the brands we love.

Coconut French Toast with Apples and Pecans

Coconut French Toast with Apples and Pecans

Serves 8

Ingredients

2 loaves of La Brea Bakery French Bread
4 eggs
1 13.5 oz can full fat coconut milk
1 vanilla bean, scraped or 1 tsp vanilla extract
3 tsp cinnamon (divided)
2 tsp nutmeg (divided)
1 cup maple syrup
6 tbsp butter (divided)
2 granny smith apples, thinly sliced in rings
1/2 cup pecans

Method

  1. In a large bowl whisk together eggs, coconut milk, vanilla, 2 tsp of cinnamon and 1 tsp of nutmeg until smooth.
  2. In a large skillet or griddle add enough butter to coat surface and bring to medium heat. Test the temp of the skillet with a drop of the custard, it should sizzle, but not be smoking.
  3. Working with one slice at a time soak the french bread in the custard and add to prepared skillet. Allow to cook without turning until golden brown. (If browning too quickly, reduce heat) Turn and continue to cook the other side. Once cooked set aside on a baking sheet in preheated oven. Continue with remaining slices, keeping warm in the oven.
  4. In the same skillet over medium/low heat add the maple syrup, remaining butter and remaining cinnamon and nutmeg. Warm until it begins to bubble, stirring frequently. Add apple rings to the maple syrup stirring until coated. Allow to cook until apples are just tender, but not falling apart. Remove and set aside. Add pecans to the syrup mixture and cook for 3 minutes. Remove from heat.
  5. When ready to serve, top french toast with poached apples, warm pecans and the maple sauce from the pan. Enjoy!