For a couple of weeks I have been experimenting with different types of bread for French Toast. Normally, I use challah bread, but I am always willing to expand my horizons. Today’s experiment was coconut bread from 99 Ranch Market.
1/2 cup Heavy Cream
1/2 cup Milk
3 large eggs
2 tablespoons agave nectar
pinch of salt
(4) 1/2″ slices Coconut Bread
1.5 tablespoon Bailey’s Irish Creme
.5 teaspoon cinnamon
Add cream, milk, eggs, agave nectar, salt, and Bailey’s to a medium sized bowl and mix together. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
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