Jean Kelly’s 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.
Recipe courtesy of Jean Kelly and the Peter Island Resort & Spa in the British Virgin Islands.
- 1 ½ Cup 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
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.