This weekend I decided to change up our traditional French Toast recipe, in order to get ready for the holiday's. What does Tropical French Toast have to do with the holiday's, you will see.
The recipe that I typically use is a very good recipe out of a cook book called Fast Food Fix, and it's based on Burger King French Toast Sticks. Tried-and-true as it is, I scrolled through my recipe box on allrecipes.com and found two recipes that looked promising, Fluffy French Toast and Haitian French Toast. I also tried to incorporate a French Toast my friend introduced me to at The Duck Club Restaurant in Bodega Bay, which has a Corn Flake crust. Using a little of each recipe I turned our typical French Toast into Island French Toast.
Makes 1 loaf of Texas Toast
* Note - if you are not a fan of coconut just leave it out and the recipe is still yummy
1 package Texas Toast
3/4 Cup Orange Juice
1/3 Cup Milk
1 1/2 Tsp Vanilla
3 Eggs (I usually use Egg Beaters)
1 Tsp Coconut Extract
3/4 Cup Flour
3/4 Cup Powder Sugar
1 1/2 Tsp Cinnamon
Dash Of Nutmeg
3/4 Cup Shredded Coconut
In a shallow dish mix together 3/4 cup orange juice, 1/3 cup milk, 1 1/2 tsp vanilla, 3 eggs, 1 tsp coconut extract. Set aside.
In another shallow dish mix together 3/4 cup flour, 3/4 cup powder sugar, 1 1/2 tsp cinnamon, dash of nutmeg, and 3/4 cup shredded coconut. Set aside.
Lightly butter a skillet over medium heat.
While skillet is heating lightly toast the bread in a toaster making sure not to brown
Dip the bread in the wet mixture quickly coating both sides
Dip the wet bread in the dry mixture pressing drown gently to assure even coating
Cook bread on each side until golden brown.
* Leftovers - Stack toast with a layer of waxed paper in between each layer and put in a freezer bag, storing in freezer until ready to use. When reheating, warm french toast in a toaster like you would with a frozen grocery store waffle.