This recipe is a spin on a more traditional style French Toast through use of nutty and fruit loaded toast and a coating of shredded coconut. Producing a flavour packed dish with all of the wonderful notes of toasted coconut, berries and maple syrup.

INGREDIENTS: 

Berry compote:

• 250g strawberries (rinsed and cut in half)

• 125g punnet Rasberries (rinsed)

• 2 tbsp raw sugar

• 1/2 tsp Cinnamon

French toast:

• 4 slices of good quality fruit toast, like Sonoma walnut raisin and fig.

• 2 large eggs

• 1/4 cup milk

• 1/4 cup cream

• 2 tbsp maple syrup

• 1/2 tsp cinnamon

• 1/2 cup shredded Coconut

• Butter for cooking

To serve:

• Extra fresh berries

• Dollop of thickened cream or yogurt

• Maple syrup

METHOD: 

1. Place all of the berry compote ingredients into a small saucepan and give them a gentle stir to coat the berries with the cinnamon. Place on low heat with a lid on for 10 minutes until the berries start to soften and the liquid develops. Take off the heat and set aside ready for serving.

2. Place the eggs into a shallow mixing bowl and lightly whisk. Add the milk, cream, cinnamon and maple syrup and whisk to combine. In another shallow bowl add the shredded coconut. Place a slice of bread one at a time into the egg mixture to soak up the liquid, turn over and allow it to soak up the mixture on the other side. Take the slice out and allow it to drip for a few seconds before placing it in the shredded coconut bowl, coat both sides and lightly press the coconut into the bread using your fingers.

3. Heat up a fry pan on medium heat, add a teaspoon of butter and allow it to sizzle before placing the french toast in the pan. Once it becomes golden brown flip over the toast to cook the other side. Repeat the process for the remainder of the slices.

4. Serve the French toast with the warm berry compote spooned over the top, fresh berries, a dollop of yogurt or cream and a generous drizzle of maple syrup.

Serve: 4 people (1 slice each)

Prep time: 15 mins

Cook time: 20 mins

Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.