Sunday, January 9, 2011

Coconut French Toast with Apples

Spiced French Toast with Apple Compote and Coconut
6 slices challah bread
2 large eggs
1/4 cup plus 2 Tbsp coconut milk
1 Tbsp agave syrup or honey
2 tsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
pinch of sea salt
1 tsp vanilla extract
coconut oil
2 medium sized honeycrisp apples
1/4 cup plus 2 Tbsp agave syrup
pinch of sea salt
1 1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp nutmeg
1/4 cup golden raisins
1 Tbsp pure vanilla extract

In a small bowl, whisk together eggs, coconut milk, agave syrup, cinnamon, cardamom, nutmeg, sea salt and vanilla. In another shallow bowl, fill with coconut flakes. Heat a large non-stick skillet to medium heat and add a bit of coconut oil to lightly coat the pan. Dip each piece of bread in the egg mixture, coating both sides, and letting soak in slightly, then dip into coconut. Cook for about 3-5 minutes on each side until golden. To prepare apples, in a saucepan over medium heat, cook apples, agave syrup, sea salt and spices until apples have softened, about 10 minutes. Add golden raisins and cook until plumped, then add vanilla. Place bread on the plates and top each with half the apple mixture. You can also srinkle some extra coconut flakes on top.

This was really tasty considering I'm not much of a sweet breakfast person. I usually like more of a savory breakfast but if there is coconut involved can't pass that up!

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