Baked Coconut French Toast with Grilled Apples that breakfast lovers need

Baked Coconut Crusted French Toast with Grilled Apples

This delicious coconut french toast will have you salivating. A fun twist on a classic it is perfect for impressing guests. However we personally like to eat it all ourselves.

Serves 3

6 slices bread (I used Country Harvest Flax and Quinoa)
3 large eggs
1/4 c. milk or milk replacement (I used Silk Unsweetened Coconut Milk)
2 Tbsp. Brown sugar
1 tsp. Cinnamon
2 Tbsp. Salted Butter
1 c. Medium unsweetened coconut flakes
1 large Gala apple, cut in quarters and then 1/8 inch slices
1/2 c. Blueberries

Optional: goat cheese, maple syrup

French toast:

Preheat oven to 350 degrees Celcius
Coat a large baking sheet with 1 Tbsp. melted butter.

Whisk eggs, coconut milk, 1 Tbsp. of brown sugar and 1/2 tsp. cinnamon in a pie dish. Have a plate with the coconut on it, ready for coating. Dip the bread on both sides in the egg mixture and then dip in the coconut. Spread the coated bread on the baking sheet coated in melted butter.

Bake for 8 mins or until golden, then flip and cook the other side for another 8 mins or until golden.

Apples and blueberries:

Coat a grill pan with 1 Tbsp. of butter on med heat. Toss the apples in 1/2 tsp. of cinnamon and 1 Tbsp. sugar. Lay the apples on the grill pan and grill each side for 7 mins until grill lines are visible. Flip them over and grill the other side until coloured.

Set aside on a plate when done.

Use the same pan to cook down 1/2 cup of blueberries on Med heat until a sauce develops but the shape of the blueberries is maintained, about 4 mins Set aside when done.

*Extra Deliciousness:
Slice 6, 1/2 inch discs of goat cheese.*

Build your french toast giving each plate 2 slices. Stack the two slices and make a row of blueberry sauce on the top and then a row of apples. Decorate each slice of toast with a disc of goat cheese and drizzle maple syrup to taste.

Dig In!