I strongly believe in the homemade weekend breakfast. It's almost always better than what you can get at a restaurant, you don't have to wear pants and the mimosas at home really are bottomless.
Crepes are overrated anyway. Take it back to the Aunt Jemima basics and make your own french toast. It's a lot easier than it looks.
I also strongly recommend making your beverage of choice before you start this. Once the batter is done, everything else falls into place really quickly.
Toppings and add-ins here are basically unlimited. I can only imagine what this would taste like with chocolate chips and a generous glob of almond butter.
WHAT YOU NEED:
6 (1" thick) slices challah bread
1 cup coconut milk
1/2 teaspoon vanilla
1 1/2 cups shredded coconut
- In a large bowl, combine eggs, coconut milk and vanilla, whisking until combined.
- Heat a frying pan on medium heat with enough oil to coat the pan.
- Place a slice of bread in the egg and coconut milk mixture, soaking to coat completely. Remove from mixture and coat each side with shredded coconut. Fry until golden brown, about 2-3 minutes on each side. Add more oil before beginning a new slice.
- Serve immediately with syrup and fruit of your choosing.
Recipe adapted from Flourishing Foodie