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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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from a Florida restaurant, requested by a patron- coconut syrup makes it special! Ingredients:
3 eggs |
3/4 cup milk |
1/4 tsp. vanilla |
1/8 tsp. salt |
8 slices of hawaiian bread (for example, king’s hawaiian bread) or any “eggy” sweet, soft bread, sliced 3/4 to 1″ thick |
coconut syrup |
1 (14.5 ounce) can unsweetened coconut milk |
1 cup sweetened shredded coconut |
3/4 cup packed brown sugar |
Directions:
1. French Toast
2. Beat eggs, milk, vanilla and salt until smooth.
3. Heat griddle or skillet over medium-low heat or to 375 degrees.
4. Grease griddle with butter or cooking spray, if needed. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)
5. Dip bread into egg mixture.
6. Place on griddle.
7. Cook about 4 minutes on each side or until golden brown.
8. Remove from griddle and top with sliced banana and a sprinkle of coconut.
9. Serve with coconut syrup.
10. coconut Syrup:
11. Combine all ingredients in a small heavy saucepan.
12. Bring to a boil, reduce to a simmer and cook 20 minutes, stirring occasionally.
13. Transfer to a blender or use an immersion blender and puree until smooth.
14. Serve immediately.
15. Coconut syrup can be stored in the refrigerator 2 weeks and reheated when needed.
16. Yield: 2 cups
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