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Pinterest Review: Coconut French Toast

Posted 05-28-2013 at 12:17 PM by medic2midwife

What can I say about this recipe? Holy fancy breakfast batman! I was looking for something different to break up the bacon and eggs circuit that had been making rounds in my kitchen when I stumbled across this doozie I pinned almost a year ago. The texture of the toast is quite different from traditional french toast and has a much more savory and gourmet flavor! The ingredients are cheap enough and often things you'll already have on hand in your pantry.

I found the coconut extract easily at my local Walmart for $2.24 and a little of this stuff goes a long way folks!

*Do not waste money on buttermilk unless you already buy it. For buttermilk you can have anytime at home, just pour 1tbsp vinegar into a 1 cup measuring glass then fill with milk to the 1 cup line. Let sit for 5-10 minutes undisturbed and it will thicken up. There are other ways to make buttermilk but this is the cheapest and most effective way with on hand ingredients I've found!

One loaf is more than plenty to feed a family of 5. I bought 2 off the Walmart bakery clearance shelf and put the other in the freezer to make some other weekend. We served ours with sliced bananas and whipped cream to make it extra fun for the kids.

You'll probably have to buy the coconut extract and french bread, the rest should be in your pantry. I expect the total cost of this breakfast to be approximately 1.00 per serving.. less if you have cheaper ingredients or more pantry items! I included having to buy eggs and butter in my total.

My notations are in purple.

RECIPE:
Blender French Toast with Coconut Syrup

4 eggs (I buy the 5 dozen box for 6 bucks at walmart, which ends up being about 10 cents an egg)
1 c. milk (who doesn't have milk in the fridge?)
1/4 tsp. salt (pantry item)
2 tsp. vanilla (.98)(I increased my vanilla by half)
1/4 c. + 2 T. flour (pantry item)
1 lg. loaf French bread, sliced about 1 inch thick ($1.50 or less if on the clearance bakery shelf at walmart)

(*I found I needed to do a batch and a half of batter and it was just enough for the whole loaf. The texture of the liquid is very close to custard and the bread just soaks it up.)

In blender, combine all ingredients except bread. Blend until mixture is lump-free. Transfer to a shallow bowl. (You do not need a blender/food processor/mixer! Just use a whisk)

Quickly dip both sides of bread in mixture and place on greased, hot skillet (heated to 325 degrees). Flip over when browned. Serve with hot Coconut Syrup.

Coconut Syrup

1/2 c. butter (5.00 for 2 lbs at walmart, .62 per 1/2 c)
c. buttermilk (Please don't buy, use my trick above!)
1 c. sugar (pantry item)
tsp. baking soda (pantry item)
1 tsp. coconut extract ($2.24 at walmart)

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc. (What ever you do, do not double this! The batch listed here is more than enough for 1 loaf of bread which will happily feed a family of 5. We even had left overs which served up quite wonderfully the next day. I made the mistake of doubling the syrup and now have a ton left over.)
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