Despite having a sweet tooth the size of the Grand Canyon, I’m not a huge fan of sugary breakfasts.
I’d much prefer some eggs, with a side of piled high potatoes (my Irish is showing) and a wedge of some kind of delicious crusty bread, perhaps all with a side of fruit and cheese.
Sometimes though, exceptions can and should be made.
Don’t get me wrong, I’m not hating on pancakes, waffles, pastries, scones and the like. Mmmm…scones. Those concoctions are wonderfully fantastic and I really do love them, but they often leave me wanting more a short time later, whether it be a snack or a nap. So if I’m going to indulge, which I do from time to time, I want to incorporate a little extra nutritional oomph to keep me going and satiated. Like the Energizer Bunny on crack. This French Toast does just that. It’s crack in carb form, with a side of fruit, omegas and coconut.
I made this three times in one weekend, and the Hubby declared it good enough for company. He said our next batch of overnight guests need to be fed this for breakfast the next day. That’s when you know something is really on point.
The basic recipe hails back to the days of my youth, where I was French Toast making machine, which means this dish is simple enough to have your kids help you make it, or even one hungry Hubby. It’s easy to throw together, requires only a handful of ingredients, and ends up tasting incredibly indulgent and decadently delicious.
The coconut adds to the sweetness and gives the French Toast a crispy finish, which is key for all you texture buffs out there, myself included. The end result is a bite that is warm, soft and chewy on the inside with a light, crackling exterior, bathed in hints of citrus. The finishing touches of blueberries, orange slices and toasted walnuts provide some extra bang for your buck in the form of antioxidants and omegas. They also taste phenomenal and make the dish seem far more extravagant than the reality.
Basically, it looks beautiful while being super simple to make, and that is my kind of recipe right there.
Coconut Orange Blueberry French Toast (Makes 8 Pieces)
- 8 slices of a good quality Bread. *An egg bread like Challah would be great here.
- 3 Eggs, beaten.
- 1 cup Milk of choice, I used unsweetened Almond Milk
- 1 Tbsp. Orange Extract
- 1/4 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. All Spice
Breading (for lack of a better term)
- 2/3 cup of Unsweetened Coconut
- the zest of 2 Clementine or 1 Orange, save the slices for finishing.
- 1/4 tsp. Nutmeg
- Oranges Slices from 2 Clementines or 1 Orange
- 1/4 cup Blueberries
- 1/4 toasted Walnuts, chopped*
- 1 Tbsp. melted Butter mixed with 1/2 cup Maple Syrup**
- Crack your eggs into a shallow, wide bowl or a cake pan if you don’t have a bowl that fits the bill. Beat your eggs and then mix in the rest of the ingredients for the egg wash (from the Milk to the All Spice).
- In a separate shallow and wide bowl, mix together your coconut, orange zest and nutmeg.
- On the stove, bring a cast iron or non-stick skillet to medium heat. Using a spatula, spread a splash of olive oil, a pat of butter, or your greasing agent of choice, around the skillet.
- While your skillet is warming, dunk your bread slices, one piece at a time, into your egg wash. Flip over to cover both sides. Then dunk your now wet bread slice into your coconut mixture. Also flip to cover both sides. Place the bread onto your heated skillet. Cook on both sides for a few minutes until it’s lightly browned. Depending on the heat of your skillet this can take anywhere from 1 minute to 4 minutes per side.
- Once done, remove your French Toast from the skillet, plate it and then top with finishing touches: blueberries, orange slices and toasted walnuts. Drizzle with warm butter and maple syrup mixture.
*To make toasted walnuts, add chopped nuts to a skillet on medium heat for ten to fifteen minutes, stirring often. They’ll smell like popcorn when they’re cooking. I make these in large batches and store them in the fridge for future use as additions to French Toast, Salads, Roasted Veggies, Mac & Cheese or anything where a little texture is needed.
**For the maple syrup mixture, I melt 1 Tablespoon of butter in the microwave. Then I add a half cup of maple syrup to the melted butter and heat in the microwave for another thirty seconds or so. Remove it from the microwave and stir to combine.
Today’s post is being shared with She Eats Fresh Food Wednesdays, Anyonita Nibbles Tasty Tuesday’s, Hun… What’s for Dinner’s Simply Supper Tuesday’s, Buns in my Oven What’s Cookin’ Wednesday and The Novice Gardener’s Fiesta Friday.
Who wants to be my next batch of overnight guests?When was the last time you made French Toast? Have you ever added any unusual toppings? If so, what were they?