Mother’s Day is one week away! So you should be hard at work deciding how to shower the mothers in your world with love and affection…and breakfast in bed. Sure you could go the brunch frittata route – classic, easy to make and delicious to eat. Or, you can go more decadent and branch out with a sweet, filling, and unique french toast! This Coconut Orange French Toast is soaked in flavorful, sweet coconut cream with bright, fresh orange flavors and crunchy toasted coconut flakes for surprise texture.
I try to show my mom that I love her every day of the year because she’s worth it. But, it’s also nice to have a day set aside. A global moment to remind everyone to be thankful for the nurturing figures in their lives (whether or not they fit the textbook definition of “mom”). These people deserve the absolute best in the world every day, but for now, please accept my humble offering of Coconut Orange French Toast…
This is a decadent breakfast – certainly not meant for every day. But on a special occasion, it’s so worth it. Coconut cream and fresh orange juice and zest is perfect for soaking some thick cut brioche or country bread. The thicker the better! I topped mine with some agave for subtle sweetness, toasted coconut flakes for texture, and whipped cream for whipped cream (because it’s whipped cream).
Whatever you decide to do to make Mother’s Day special, I hope you enjoy! And the next time you need a decadent, unique and special breakfast – I hope you enjoy this Coconut Orange French Toast!
- 1/2 cup unsweetened coconut flakes
- 14.5 ounce can coconut cream (or coconut milk)
- 2 eggs
- Juice of 1 navel orange
- 2 tablespoons orange zest (plus 1 teaspoon for garnish)
- 1/2 teaspoon vanilla extract
- 12 slices of thick-cut brioche (or challah or country white bread)
- 4-6 tablespoons butter
- More butter
- Honey, Agave, or Maple Syrup
- Whipped Cream
In a dry skillet, over medium heat, add the coconut flakes. Stir regularly and cook until lightly browned and crispy (about 10-15 minutes). Watch carefully, though, as it can go from toasted to burnt pretty quickly. Once toasted, set aside in a small bowl and mix in the teaspoon of orange zest for garnish.
In a medium bowl, whisk coconut cream, eggs, orange juice, 2 tablespoons orange zest, and vanilla.
Heat 1-2 tablespoons of butter in a large skillet over medium-high heat (if you can only fit two pieces of bread, I would use 1, but if you can manage 3 in the pan, go for 2).
Take a slice of brioche (or other bread choice) and soak each side in the coconut cream mix for 5 seconds. Shake off the excess coating and place in the skillet. Repeat with as many slices as will fit in the skillet. Cook 3-5 minutes on each side.
Move cooked French toast to a sheet pan and keep warm in a 250 degree oven. Meanwhile, repeat steps 3-4 until you have cooked all your bread slices.
Top with toasted coconut and orange zest. Serve 2-3 pieces per person, adding any additional toppings you’d like.
Why are you reading nutrition for this!? It's a special day! Haha!
For 1/6 of recipe (approximate due to the fact that you will probably not use all of the cream mixture, so nutrition is likely to be less): Calories 513 ~ Total Fat 36 g ~ Saturated Fat 24 g ~ Trans Fat 0 g ~ Cholesterol 112 mg ~ Sodium 367 mg ~ Potassium 52 mg ~ Total Carbohydrate 39 g ~ Dietary Fiber 3 g ~ Sugars 10 g ~ Protein 8 g