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Coconut-Ginger French Toast with Almond-Maple Syrup

25 June 2009

Coconut French Toast with Almond Maple Syrup_062009

Lately I have had some major coconut cravings, and the idea of coconut for breakfast just seemed too divine to pass up.  So I concocted this delicious treat from a basic French Toast recipe and I don’t think I can ever go back to “regular” French Toast again.

Also–if you are using bottled, store-bought syrup, please stop it immediately.  Syrup takes about 3 minutes to make and it is so much better–it’s not thick and nasty (and cold!) like that Butterworth stuff.  Seriously–homemade syrup will change your life, and I’m including the recipe after the break.

Coconut-Ginger French Toast

Melt a smidge of butter in a frying pan over medium-high heat

1 cup coconut milk
2 eggs
1/4 tsp. ginger
small handful of fresh, shredded coconut

4-6 pieces of bread, a bit on the dry side

Whisk together the coconut milk, eggs, ginger and coconut in a pie plate or other, shallow dish.  Soak the bread in the milk and egg mixture and when the pan is hot, fry those babies up, flipping for even done-ness.

Top with fresh coconut, fresh strawberries, and almond-maple syrup.

Almond-Maple Syrup

1 cup water
1 tablespoon butter
1 cup sugar
1 tsp. maple extract
1 tsp. almond extract

Dissolve the butter and sugar into the water, bring to a boil.  When the liquid is bubbling clear, you need to cook it for one additional minute, then remove from heat.  Stir in the maple and almond extract.  Serve with coconut-ginger french toast, waffles, pancakes, or simply eat by the spoonful.

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