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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From the University of Iowa Graduate Student Senate online bulletin. I found this searching for coconut milk french toast! I had to make some changes to enter this into the zaar files! You can use banana chunks, kiwi, and other fruits too. Serve with syrup on the side. I guessed how many this serves since I haven't made it yet. Ingredients:
1 loaf french bread |
12 ounces coconut milk |
12 ounces eggs, beaten |
1 teaspoon vanilla extract |
bamboo skewer |
1 pint strawberry, hulled |
1 pineapple, cored and cut into 1-inch rings |
Directions:
1. Combine coconut milk, eggs and vanilla in a non-reactive bowl and whisk throughly.
2. Cut bread into 1 thick slices and submerge it into the egg mixture and squeeze the bread a little with gentle pressure. Stop when there are no more air bubbles.
3. Spread bread onto greased sheet pan and bake at 350 degrees for 10-15 minutes, or until bread springs back slowly when touched.
4. While bread is baking, grill pineapple rings until tender and then remove and cool.
5. When coconut toast is done, remove from oven and cool. Remove from sheet pan.
6. Cut the pineapple rings and the slices of toast into small pieces between 1 and 2 .
7. To assemble kabab, begin by soaking the skewers in water and then pat dry. Use this order to assemble: toast, pineapple, strawberry, toast.
8. Serve several skewers per person or as a brunch buffet item, have the skewers sticking out of a watermelon.
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