Yummy Mother’s Day Coconut French Toast

Sweet Hawaiian Bread (or 2 day old French Bread)
1 c milk
3 eggs
1/2 t. cinnamon
1 t. vanilla extract
coconut syrup
1.  Mix 1 c milk, eggs, cinnamon and vanilla extract in bowl with wire whisk.
2.  Pre-heat skillet
3. Soak bread slices in mixture until saturated.
4.  Place coconut in large bowl and dip saturated bread in coconut on both sides.
5. Cook bread on each side until golden brown.
6.  Top with Strawberries, raspberries, bananas and coconut syrup.  (Or toppings of your choice!)
Coconut Syrup
  • 6 Tbsp butter
  • 1 cup granulated sugar
  • 3/4 cup canned coconut milk, well shaken
  • 1 pinch salt
  • 1/2 tsp baking soda
  • 1/2 tsp coconut extract
  • Melt butter in a medium saucepan. Stir in sugar, coconut milk and salt. Bring mixture just to a gentle boil over medium heat, stirring frequently. Remove from heat and stir in baking soda and coconut extract, whisk mixture for about 10 seconds until frothy. Serve warm. Store in refrigerator up to one week in an airtight container.
Happy Mother’s Day!

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