If you didn’t know, I have kind of a thing about brunch. I love brunch. This is partly because I love brunch food, a combination of my two favorite meals, and in undergrad I used to host huge brunch parties almost every Sunday where a friend and I would cook the most decadent things. We feasted because on Sundays we would run 6 miles around the lake I lived on, and this is how Sunday bunch came to be a tradition.
Although we made a lot of crepes for this Sunday brunch, we didn’t make a lot of french toast. In fact, at that time I didn’t know how to make french toast. I know. Sacrilegious. Over the past few months, I have come up with a simple recipe that I like. I like to treat myself almost every weekend and make it for myself, hence why the recipe is for one. Everyone should indulge and make french toast for themselves on the weekend. You deserve it.
I love using brioche bread for my french toast because it is so light and buttery, yet porous to absorb the egg batter well. The cinnamon is a must, of course, and the shredded coconut adds great flavor and gives a tropical feel. I love serving with the sauteed strawberries. They are a must. It happened by accident one morning when I had some extra strawberries to use, and I thought, why not just sautee them in the french toast butter? Well, they are amazing. I really love serving it with honey, too. It’s so much more healthy and interesting than the typical powdered sugar topping.Print
Coconut Cinnamon French Toast with Butter Sauteed Strawberries
- 2 pieces brioche bread, cinnamon swirl, or other favorite bread
- (any will do but the more porous, the better absorption of batter)
- 2 large eggs
- 1 teaspoon cinnamon
- 2 tablespoons shredded coconut
- 1 splash half and half or milk
- handful of fresh strawberries, sliced
- honey to serve
- In a medium mixing bowl, beat the eggs. Add cinnamon, coconut, half and half. Soak bread slices in batter until all has been absorbed, alternating which piece is on top and bottom so the batter is evenly distributed.
- While the bread slices soak, heat a skillet over medium heat and melt 1 tablespoon butter in the pan. Add both bread slices and let brown on the first side, about 1 minute. Flip to the other side and let brown for another minute. Continue flipping about one minute on each side until the bread slices have firmed. Remove to a serving plate. With the heat still on medium, add the strawberry slices to the pan and sautee until browned but not mushy, about 5 minutes. Serve the french toast with strawberries and drizzle with honey.
Sunday Brunch http://www.platdujourfood.com/