Hayley’s Coconut Crusted French Toast with Maple Butter

Hayley’s Coconut Crusted French Toast with Maple Butter

Makes 4-5 slices of French toast depending on the size of bread you use. I've used whole wheat bread for mine.

Batter

·         3 eggs

·         ¼ milk

·         ¼ dried shredded unsweetened coconut

Maple Butter

·         2 sticks of unsalted butter (softened)

·         1/8 cup milk (room temperature)

·         1/8 maple syrup (more for French toast if desired)

Other

·         Butter (for the frying pan)

·         Optional: coconut oil (for the frying pan). I found the coconut oil really helped the coconut flavor shine while I was eating these.

Whipped Maple Butter

Whipped Maple Butter

1. Leave the butter out until it is nice and soft. I’ve found it usually takes about 3 hours.

2. Put the butter in a large bowl and start to mash it with a fork.

3. Add the room temperature milk. Use a handheld electric mixer on low to whip the two together until smooth, about 1-2 minutes. The milk needs to be room temperature, or at least no longer cold, because the cold will make the butter collect in lumps. If the mixture is too thick try adding milk 1 Tablespoon at a time to loosen it up.

4. Add the maple syrup and mix until all blended.

5. The butter will be loose, but you can put it into an airtight container and pop it in the fridge to harden it back up.

Tip: If you don’t have a handheld electric mixer, you can use a whisk. If you find the butter too difficult to work with even after letting it sit out, you can pop the bowl into the microwave for 10 seconds to warm the mixture a bit.

Coconut covered bread
on the stove

French Toast

1. Begin by mixing the batter together, adding the coconut last, until thoroughly mixed. Set aside.

2. Turn the burner on with medium heat and warm up your frying pan (smooth griddle works fine too) and melt the butter and the coconut oil (if using). Make sure it coats the bottom on the pan entirely.

3. Start dipping! Make sure the bread slices are nice and coated in the batter. You will probably have to keep grabbing little bits of coconut and putting them on the bread. Try your best to make sure the coconut is evenly spread over each side of the slice.

4. Cook for about 3-5 minutes on each side. I put a little more butter and coconut oil in the pan when I flip the bread so they are less likely to stick. Plus it gives each side a nice golden brown color.

Cover with your whipped maple butter and serve with a side of eggs and bacon. Yum. Happy Cooking!

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