My Coconut French Toast Recipe

     A few weeks back I shared a photo of my Coconut French Toast. A handful of you have been asking for the recipe, and let me tell you, it is so ridiculously easy my friends!

What You'll Need:
Serves 2-ish

• Bread: Any kind of bread you like. The one pictured above is regular ol' sandwich bread (Rudi's Organic) and today I had sourdough bread from our local bakery. 
• Eggs: About 4 Organic Free Range Eggs. Whisked and placed in a low bowl. If you want to make scrambled eggs as well, whisk more eggs at the same time and split in half.
• Vanilla: 1 teaspoon of pure vanilla extract. I just fill up the cap to measure.
• Shredded Coconut: Sweetened or unsweetened, that's up to you. And fill up the bottom of another low bowl with the cocount.
• Butter: 3-4 Tablespoons to butter the pan while cooking.

      Pour the vanilla into the whisked eggs. Give a little swirl to blend it in.

     Place the whisked eggs (and vanilla) next to the bowl of shredded coconut.

     Turn on the pan to medium. Dip the bread into the eggs, one side and then the other. But do it quick so the bread doesn't get too soggy.

     Put some butter in the pan to melt it. Dip the bread in the coconut to give it a good coat on each side.

     Slap the coconut-coated bread in the pan with the butter. {While I was taking the photos, my butter cooked too long and it browned, so don't let the butter get too hot unless you like it more crispy.} Add more butter before you flip it to cook the other side.

     That's it my friends, you just made Coconut French Toast! We like it with organic berries, maple syrup and if we're lucky, some whipped cream.

     {The boys' plates}

      I'd love to hear if you end up making it too. Enjoy your weekend my Milk-friendlies! 

XOXO,

Maryam