Saturday, May 9, 2009

Weekend Breakfast

So, you know how to make French Toast right?

O.K. good.

After you take the bread out of the egg mixture, press it gently onto a plate, upon which you have generously sprinkled dried, grated, unsweetened coconut. Repeat on the other side. Then place it gently on the greased griddle as you normally would, except you might need to lower the heat just a teensy bit. (We get our coconut in the bulk food section of Whole Foods.)

Then serve the way you normally serve French Toast: with maple syrup or dusted with powdered sugar or with a warm fruit compote - maybe strawberries and blueberries to which you have added a splash of Grand Marnier...



barbie2be said...

Mmmmm, yummy!

Sue said...

oh my... another delicious early morning recipe! this is NOT fair!! I haven't had breakfast yet... Can't wait to try this! I recently read about making french toast with raisin bread, which also sounded good. Hmmm... food...

Pink Granite said...

Hi B2B -
It really is!
- Lee

Hi Sue -
Sorry about the time difference and exposing you to another recipe too early in the day!
Raisin bread or cinnamon swirl raisin bread both make great french toast. As does leftover Panetone around holiday time.
Speaking of leftovers, eggnog can contribute to the egg mixture.
- Lee