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    Coconut French Toast with Apples and Pecans

    Nothing says good morning quite like a plate of warm soft French toast. This particular dish is piled high with poached apples and pecans. Perfect for fall weekends.

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    Coconut French Toast with Apples and Pecans

    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.

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    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.

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    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.

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    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. We like to save special dishes like this coconut french toast with apples and pecans for slow weekend mornings. If you’re spending a weekend morning perfecting your french toast skills for this recipe, check out our tips in the How To Make French Toast post.

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    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.

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    Here are all the recipes that came to life that weekend:

    Apple Bread Pudding with Caramel Drizzle

    Golden Vegetable Chickpea Minestrone with Lemon Parsley Oil

    Roasted Grape Crostini with Chevré and Rosemary

    Shakshuka with Chevré and Fresh Herbs

    Smokey Aubergine Spread

    Fall Panzanella

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    Coconut French Toast with Apples and Pecans

    November 9, 2017

    • Serves: 8
    • Prep Time:  20 min
    • Cook Time:  45 min
    • Calories: 621
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    Ingredients

    • 4 large eggs
    • 1 (13.5-ounce) can full-fat coconut milk
    • 1 vanilla bean, scraped or 1 teaspoon vanilla extract
    • 3 teaspoons ground cinnamon
    • 1¼ teaspoons ground nutmeg
    • 8 tablespoons (1 stick) salted butter
    • 2 loaves French bread, 1-inch sliced
    • 1 cup maple syrup
    • 2 granny Smith apples, cored and thinly sliced in rings
    • ½ cup pecan halves

    Method

    1. Preheat the oven to 200°F with a rack in the center position. Place a large rimmed sheet pan in the oven.

    2. In a large bowl, whisk together the eggs, coconut milk, vanilla, 2 teaspoons cinnamon, and 1 teaspoon nutmeg.

    3. Add 2 tablespoons butter to a large skillet or griddle over medium heat. Once the butter is bubbling, working with one slice at a time, submerge the bread in the egg mixture, allow the excess to drip off and transfer it to the skillet. Cook until golden brown, about 2 to 3 minutes per side. Transfer to the sheet pan in the oven to keep warm. Continue with remaining bread slices, adding more butter, 1 tablespoon at a time, as needed.

    4. Meanwhile, in a second large skillet over medium-low heat, add the maple syrup, 2 tablespoons of the butter, remaining 1 teaspoon cinnamon and ¼ teaspoon nutmeg. Cook, stirring, until it begins to simmer. Add the apples and pecans and cook, stirring occasionally, until the apples are tender, about 5 minutes.

    5. To serve, transfer the French toast to a platter, top with apples and pecans then drizzle with the maple syrup.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories621
    • Protein13 g
    • Carbohydrates86 g
    • Total Fat23 g
    • Dietary Fiber1 g
    • Cholesterol116 mg
    • sodium718 mg
    • Total Sugars27 g

    Coconut French Toast with Apples and Pecans

    Questions & Reviews

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    • Grey

      Ah! Very delicious :) If you made the recipe yourself, you should be proud! I'm not the greatest fan of warm, poached apples and to be frank french toast isn't my most favorite thing ever but something in me knew I had to try it out. I was pleasantly surprised! Not only does it taste fantastic, but it smells fantastic as well. I quite agree this is the perfect thing to make for a fall brunch! Another thing, it's very time consuming to make and ended up taking me about 2 1/2 hours, but for me I love dishes that take a long time to make because I love the process in itself. Thank you for the new and honestly quite simple recipe!

      There aren't many smells in the kitchen that compare to warm apples (...and cinnamon ...and maple ...and butter). We're glad you gave it a go and loved it!