Coconut Almond French Toast Recipes

ALMOND FRENCH TOAST

Steps:

• Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
• In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
• Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

COCONUT ALMOND FRENCH TOAST

Steps:

• Put Shredded coconut and almonds into a dinner plate, Mix them up a bit, shake the plate lightly to spread them evenly across the plate then sprinkle the sugar on top. Set near the stove.
• Break Eggs into shallow pan (e.g. a glass pie plate). Break each of the yolks with a fork and pour ~1/4 tsp vanilla extract into each yolk. Do the same for the almond extract and mix them up. Pour in the milk and beat it all up until it's nicely combined.
• Heat 1 tbsp oil in skillet over medium heat until it ripples.
• Dredge a slice of bread in the egg mixture, then in the coconut mixture and add it to the oil in the pan. Flip when bottom is nicely browned, and brown the other side. Remove to Serving plate and dust with confectioners sugar (a small sieve works well for this). Repeat with second 2 slices of bread.
• Serve with warm maple syrup, fresh squeezed guava, and some mocha java.

ALMOND FRENCH TOAST

Steps:

• Trim crusts from bread; set bread slices aside.
• Process crusts in a blender or food processor until finely crumbled.
• Set crumbs aside.
• Combine cream cheese and almond paste; beat at medium speed of an electric mixer until smooth.
• Spread the mixture evenly on 4 bread slices.
• Slice each sandwich diagonally to form 4 triangles.
• Combine eggs, milk, and vanilla.
• Dip each bread triangle into egg mixture, coat with crumbs, and dip again in egg mixture.
• Melt butter in a large skillet; add oil.
• Cook triangles over medium heat 4 minutes on each side until browned.
• Serve immediately.
• Yield: 4 servings.

RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE

Steps:

• In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight., Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.