Alyssa Ponticello // In Good Taste

View Original

Triple Coconut Brioche French Toast

runwaychef

You know what they say.

Triple the coconut, triple the fun. OK, no one actually says that. But if they did, it would be a pretty spot on description for this triple coconut brioche french toast. Even though there are technically 5 coconut ingredients in this recipe. But when you’re having so much fun, who’s really counting anyways?!

Last month, over on Instagram, I asked if anyone had suggestions or requests for article ideas and someone brought up french toast. While I’ve made some epic french toast sticks and a french toast casserole, the suggestion made me realize that somehow, in all my years of running this site, I’d never put up a regular french toast recipe. So, fulfilling the french toast request was a no-brainer. Also a no-brainer? Making it Easter (or Passover) appropriate. Because it’s April and it’s almost the holiday weekend and it just seemed like the right thing to do. Kind of like using brioche bread seemed like the right thing to do. Or using allllll the coconut things in this recipe seemed like the right thing to do. Or eating all of Dave’s chocolate easter eggs most definitely seemed like the right thing to do (Shhh! Don’t tell him!). Or staying up until midnight last night watching RHONY seemed like the right thing to do (update- it was not the right thing to do). Or eating 3 pieces of this french toast was the right thing to do. Because, like I said before, when you’re having so much fun, who’s really counting anyways?!

INGREDIENTS

FOR THE COCONUT WHIPPED CREAM

  • 2 13.5 ounce cans coconut cream or full fat coconut milk

  • 1 tablespoon coconut sugar

FOR THE FRENCH TOAST

  • 1 loaf of brioche bread, cut into 1” slices

  • 1 13.5 ounce can of reduced-fat coconut milk, room temperature

  • 4 eggs

  • 2 tablespoons coconut sugar

  • 1 teaspoon cinnamon

  • Generous pinch of sea salt

  • coconut oil

TO GARNISH

  • Toasted coconut flakes

  • Dried pineapple (or other fruit, fresh or dried, of your choice)


DIRECTIONS

FOR THE COCONUT WHIPPED CREAM

  1. Refrigerate the cans of coconut cream overnight.

  2. Once you’re ready to whip the cream, first chill a mixing bowl in the refrigerator for at least 10 minutes.

  3. Then, without shaking or mixing the cans, gently scoop the coconut fat out of the cans and into the bowl, leaving behind the liquid/watery part (this can be reserved for other recipes or things like smoothies). Add the coconut sugar and beat with a mixer on medium speed until soft and fluffy peaks form (this can take anywhere from 30 seconds to 2 minutes, depending on the brand of cream you use, thickness, etc.).

  4. Cover the bowl and place it back in the refrigerator until you’re ready to serve the cream.

FOR THE FRENCH TOAST

  1. In a large shallow bowl whisk together the coconut milk, eggs, coconut sugar, cinnamon and salt. Set aside.

  2. Place a skillet or griddle pan on a medium-heat burner. Add a little coconut oil and, while it’s melting, begin soaking a slice of brioche in the coconut milk mixture, being sure to flip he bread over to coat both sides. Once the pan is hot, and the slice of bread is soaked, place it on the skillet. Cook for about 2 minutes, or until golden brown, flip and cook for another 2 minutes, or until golden brown. Remove to a serving tray and repeat with all remaining bread.

  3. To serve, garnish with a dollop of coconut whipped cream, sprinkle with coconut flakes and top with fruit.

NOTES

  • I like to use brioche bread for this recipe, but it would also work well with challah.

  • The coconut whipped cream can be made up to 5 days in advance and stored in an airtight continuer. It may separate slightly, but you can just give it a quick mix with and it will be fine.

  • I like to use a double burner griddle pan so I can make a big batch of french toast all at one time, but if you’re only cooking the french toast a few slices at a time, a great way to keep it warm and crispy is by placing it in a single layer on a baking sheet and keeping it in the oven at the lowest temperature setting (mine is 170 degrees) just until you’re ready to serve it.

  • If you have any extra coconut milk and egg mixture, save it to mix with bread scraps and make it into a bread pudding.