Jean Kelly’s Coconut French Toast

Jean Kelly’s Coconut French Toast
Coconut French Toast

Jean Kelly/Peter Island Resort & Spa in the British Virgin Islands

Coconut French Toast

When it comes to making French toast, the bigger the bread, the better. Use thick slices of brioche bread to create this incredible brunch recipe that will make your guests feel like they’re relaxing at a resort. 

4
Servings
412
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Jean Kelly and the  Peter Island Resort & Spa in the British Virgin Islands.

 

Ingredients

  • 1 ½ cups regular coconut milk
  • 1 ½ cups cream of coconut, such as Coco Lopez
  • 2 cups heavy cream
  • 3 eggs
  • 1 loaf thickly sliced white or brioche bread

Directions

Whisk together the coconut milk, coconut cream, the heavy cream, and the eggs. Soak the bread slices in the mixture and cook on griddle until it crisps up. Finish it off in the oven at 350 degrees F for 10 to 15 minutes, depending on the thickness of the bread. Serve warm.

Nutritional Facts

Total Fat
35g
50%
Sugar
6g
7%
Saturated Fat
19g
79%
Cholesterol
109mg
36%
Carbohydrate, by difference
18g
14%
Protein
8g
17%
Vitamin A, RAE
354µg
51%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
244mg
24%
Choline, total
29mg
7%
Fluoride, F
5µg
0%
Folate, total
7µg
2%
Magnesium, Mg
28mg
9%
Pantothenic acid
1mg
20%
Phosphorus, P
228mg
33%
Selenium, Se
10µg
18%
Sodium, Na
248mg
17%
Vitamin D (D2 + D3)
2µg
13%
Water
187g
7%
Zinc, Zn
1mg
13%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.