Simple Recipes for Every Day
Coconut French Toast with Apples and Pecans
- Serves: 8
- Prep Time: 20 min
- Cook Time: 45 min
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
Preheat the oven to 200°F with a rack in the center position. Place a large rimmed sheet pan in the oven.
In a large bowl, whisk together the eggs, coconut milk, vanilla, 2 teaspoons cinnamon, and 1 teaspoon nutmeg.
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.
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.
To serve, transfer the French toast to a platter, top with apples and pecans then drizzle with the maple syrup.