Here’s a new twist on a breakfast classic – coconut-infused French toast!
Ingredients
- 4 eggs
- 270ml can Ayam coconut milk
- 1/2 teaspoon ground cinnamon
- 1 tablespoon caster sugar
- 25g butter
- 8 slices thick white bread
- 1 cup Tamar Valley Greek Style Yoghurt
- 2 large bananas, sliced
- 2 tablespoons honey
Method
- Step 1Preheat oven to 150°C/130°C fan-forced. Line a large baking tray with baking paper.
- Step 2Whisk eggs, coconut milk, cinnamon and sugar together in a shallow dish.
- Step 3Melt 1/4 of the butter in a large frying pan over medium heat. Dip 2 slices of bread in egg mixture until soaked through. Drain excess egg mixture. Cook bread for 2 to 3 minutes each side or until golden. Transfer to prepared tray. Place in oven to keep warm. Repeat with remaining slices of bread, egg mixture and butter.
- Step 4Divide French toasts between plates. Top each with yoghurt and banana. Serve drizzled with honey.
Nutrition
2436 kj
Energy
27g
Fat Total
18g
Saturated Fat
4g
Fibre
19g
Protein
241mg
Cholesterol
441.53mg
Sodium
37g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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