Coconut French Toast


I always said the way to my heart is breakfast.  I would much rather a casual breakfast diner date than dinner at a stuffy restaurant.  Safe to say I found my perfect match in Chad, we are breakfast people, going out for omelets and pancakes pretty regularly.   However, some mornings a girl wants to just stay in her PJ’s, sip some coffee out of her favorite Kate Spade mug and lounge around all day.  Today was one of those days, with tons of leftover baguette from our dinner of wine, cheese, and bread (obviously) and the 4th of July weekend in full swing, I kept my comfy ‘jamies on, poured some coffee and hit the kitchen for a yummy, leisurely breakfast with my babe.

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  • 1 day old baguette
  • 1/3 cup of milk
  • 2 eggs
  • 2 tbsp of your sweetener of choice
  • 1 tbsp coconut extract
  • 1 tbsp ground cinnamon
  • 1 tsp nutmeg
  • 1/2 tbsp olive oil
  • 4 tbsp shredded, unsweetened coconut
  • 2 cups of sliced strawberries
  • 1 cup of blueberries
  • Servings: 4
  • Difficulty: easy


  • Slice the baguette, I like to slice the entire loaf in half and then slice into about 10 individual slices
  • Combine the remaining ingredients, except the olive oil
  • Heat a large skillet over medium high heat for 5-10 minutes
  • Allow the baguette to soak in the milk-egg mixture, using a few pieces at a time.  Make sure each piece has a change to absorb the mixture.
  • Place the olive oil in the skillet and allow to warm up
  • Place the bread in the skillet and cook on each side for about 2 minutes, until golden brown
  • Flip and allow each side of the bread to cook
  • Continue with remaining bread
  • Top with shredded coconut and berries


  • Calories-  317
  • Carbohydrates- 50 grams
  • Fat- 9 grams
  • Protein-  11 grams

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