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Coconut French Toast with Apples and Pecans

Apple Pecan French Toast with cinnamon and pecans on a baking sheet
  • 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

  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.