Coconut Crusted French Toast with Caramelized Bananas

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How was your holiday? Wonderful, I hope! I know many of you still have guests or may be home on vacation, or maybe guests for New Year next week. I have a killer breakfast recipe for you that will impress anyone!

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Delicious sliced of french toast, coated in crunchy coconut, topped with sweet caramelized bananas and a caramel syrup. It’s a brunch lovers dream! You can change this recipe up slightly by leaving out the rum, and even substituting the milk for coconut milk if you want it to be extra coco-nutty.

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Use caution when cooking the french toast, you don’t want the coconut to burn. Make sure to cook them on ┬ámedium so they cook through and the coconut has time to get nicely browned.

Coconut Crusted French Toast with Caramelized Bananas

Ingredients

  • 1 cup whole milk
  • 4 large eggs
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 loaf French bread, sliced 1 inch thick
  • 1 1/2 cups sweetened shredded coconut
  • Oil of frying (I used coconut oil.)
    Banana Caramel Syrup
  • 1/4 cup butter
  • 3/4 cup brown sugar, lightly packed
  • 3 tablespoons whipping (heavy) cream
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 4 tablespoons dark rum (optional)
  • 2 bananas, thickly sliced

Instructions

  • Heat a large skillet or griddle to medium. Whisk the first five ingredients together in a baking dish or large bowl.
  • Pour the shredded coconut onto a plate. Pour enough oil in the skillet to completely coat the bottom. Dip each slice of bread into the egg mixture for 15-20 seconds per side. Then dip the slices in the shredded coconut on both sides for an even coat.
  • Cook for 1 minute per side. Watch for a crispy golden-brown crust. The coconut may turn a deep brown, but avoid burning! If the coconut burns before the crust has formed, turn the heat down a little.
  • Add more oil as needed and continue with the rest of the bread. Serve the french toast warm with the banana caramel syrup
  • For the banana caramel syrup: In a pot, melt the butter over medium-high heat. Add the brown sugar and mix to combine. Once the butter and sugar are incorporated together, stop stirring and let the mixture come to a low boil. Without stirring, let the sugar mixture boil for 2 minutes.
  • Slowly add the whipping cream and whisk to combine. Stir in the cinnamon and vanilla. Add the rum and banana slices. Cook for 45 seconds to 1 minute or until the bananas begin to soften, but you don't want them to turn mushy.
  • Spoon the bananas and caramel syrup directly over the french toast. Serve immediately.
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    Lemon Ricotta Pancakes

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    Its been interesting to watch how my kids’ tastes change over the years. They started out as great eaters, but now like most kids its sometimes like pulling teeth to get them to eat a balanced meal.

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    I really can’t blame them for their changing tastes though, because in the last few months I have noticed that my tastes have been changing too. Example? All the sudden, I want all things vinegar. Bring on the bread and butter pickles, pepperoncini peppers and pickled bean salad. Maybe its just a phase, but I can’t get enough!

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    Breakfast used to be the meal I would gladly skip, or eat cold pizza or leftover because breakfast foods didn’t really do it for me. Not anymore! Now I love breakfast, brunch, brinner, both savory and sweet. Pancakes are best at dinner time to me, and these pancakes rocked my world. I adore anything lemon, and the ricotta cheese made these taste reminiscent of cheesecake to me. Cheesecake at breakfast? I’ll take it! I loved these with blackberry syrup, but the kids enjoyed them with maple syrup.

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    Lemon Ricotta Pancakes

    Ingredients

    • 2 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1 and 1/2 teaspoons baking soda
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon salt
    • 2 large eggs, at room temperature
    • 1 and 1/2 cups milk
    • 1 cup full-fat ricotta cheese
    • 1 and 1/2 teaspoons pure vanilla extract
    • 1/4 cup fresh lemon juice
    • 2 teaspoon lemon zest
    • Blackberry or maple syrup for serving

    Instructions

  • In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, lemon zest, lemon juice and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Be careful not to over mix the batter.
  • Pour batter by 1/4 cupfuls onto a buttered hot pan or griddle. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup.
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