Back in the day, before I learned I was gluten-intolerant, I frequented this amazing lil breakfast place here in Chicago called Orange. If you are ever in town, go there for brunch and order their signature French Toast kabobs. They ARE among the most delectable breakfast treats I have ever eaten. Then write me an email and tell me about it, bite for bite. Sigh.
Coconut-infused french toast skewered with strawberries and pineapple. A mango puree dipping sauce. Pure food lust. My mouth is watering just writing this.
My dream is that Orange would have a GF version. Sigh.
So, being the “queen of I miss (fill in the blank)”- I will make a version I can eat!
Even, Mr. Moose, boy of few words, asks for “toast” every morning. He’s addicted to this recipe.
You’ll need
-5 toasted slices of Udi’s gluten-free bread (or Hawaiian bread of you aren’t gluten-free)
-2 eggs
-1/2 cup regular So Delicious coconut milk
-1/4 cup shredded unsulphured coconut
-1/2 tsp of Simply Organic cinnamon
- 1 tsp of soy-free Earth’s Balance, ghee, or butter
1.) Beat eggs and add the milk, shredded coconut, and the cinnamon.
2.) Dip the toasted bread into the mixture.
3.) Add to a “buttered” skillet.
4.) Cook about 3 minutes each side over medium heat.
5.) Serve with tropical fruit. {we were fruitless that morning}
My kids are still a lil young for shish-ka-bob styled breakfasts, so we eat these as regular toasts.
Enjoy!
That looks soooo good! I love coconut, especially So Delicious coconut milk, but I don’t eat eggs. I am definitely going to try making this and substitute tofu for the eggs.
Oooh, wonderful! Really looks great and sounds awesome! I love french toast and have never had it with coconut…perhaps I need to give it a try – thanks for linking up @ Made By You Monday!