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When the weekend arrives, I often enjoy a “lazy” morning. Since changing our regular church time to Saturday night, that means we can have a fabulous brunch on Sunday mornings without feeling rushed or like we are eating super late. This recipe for Tropical French Toast is perfect for a brunch, whether on the weekend at your home or a dish for a gathering with your friends.
For years, relaxing with a cup of coffee and the paper was how I spent a good hour of my time each Sunday. With the shift from print to more digital content, I found the local paper lacking for substance. Okay, it IS Alaska and our total state population is still under a million people. So maybe my expectations were too big having moved here from just north of Baltimore.
Now I catch up with friends and family on Facebook for a bit at that time. And, I like to have the face to face time with my family. As the boys have grown, I found that we got busier during the week and needed that time on the weekends to connect.
It is easy to get into a rut with your brunch options. In our house, we seem to rotate through pancakes or biscuits with sausage gravy. As much as I adore those options, I like to change things up as well. After all, variety is the spice of life!
Making Tropical French Toast
Like all french toast recipes, this one is a two step process. Make your ‘dipping’ mixture for coating the bread and then cook on the stovetop until browned on both sides.
A golden crispy crust is what makes for an excellent french toast eating experience.
The toppings of coconut and banana help to bring a tropical flavor to this particular one. Keep coconut flakes in a bowl on the table for topping your tropical french toast with as much or as little as you’d like.
I’m thinking about trying this with sliced mango as well.
Either with the banana or on its own, it would provide a different balance of flavors to your final dish.
Serving it all is easy when placing the toppings in separate containers on the table.
- 1 Egg
- ⅛ Heavy Cream
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 6 Thick slices of bread
- ¼ cup coconut flakes
- ¼ cup sliced bananas
- In a bowl mix the egg, heavy cream, cinnamon, and vanilla extract.
- Coat the bread in the mix, remove any extra batter, and take to a pan.
- Cook on medium heat for 3-4 minutes or until brown.
- Serve and top with coconut and banana.
- Tips: add peanut butter as a topping for an extra indulgent breakfast or brunch
Amount Per Serving: Calories: 116 Total Fat: 1g Carbohydrates: 21g Protein: 4g
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