Add some decadence to breakfast with this sweet and delicious recipe for coconut baked French toast sticks.
Now that school is back in session, I think that it’s about time I got back to regular scheduled programming here on Living Lou. After a summer full of travels, it’s about time to slow down and settle back into a routine. And by that I mean expect lots of new recipes like these coconut baked french toast sticks in your inbox or blog reader, or however you get my new recipes.
So, I woke up on Tuesday morning to find myself in my senior year of university. Which I still can’t really believe right now. Time is such an interesting thing. It’s both scary and exhilarating (but mainly scary) to know that I only have one more year left in the safe bubble of school. In some ways I feel like I’m ready to take on the real world, but then in many other ways I still feel like I’m still seventeen.
To say that my university experience has been smooth would be a lie. I hated my first year. I thought I had made the biggest mistake in choosing my school. I remember crying on my drive in to school while Adele was playing on the radio (slightly hilarious, no?). Every time I hear that song I’m brought back to that moment. I think making such a big decision on which university to attend when you’re just 17/18 is kind of insane. What kind of kid knows where they want to go? It’s easy to just go with the tide and go to the schools that all of your friends are going to, but I wanted to do something different. And ever since I made that decision to go somewhere different, I’ve questioned it.
But as the years have gone by, it’s gotten better. It makes me think of high school and how each year kept getting better. My university experience is so much different than your “typical” experience, but I’ve never really done things the way that most people do. What I do love about my school is that it’s given me opportunities to pursue things outside of my studies, I’ve been able to work at great jobs in Toronto and have been able to grow my blog by a) having a working kitchen and b) being in Toronto. So everything seems to have worked out in its own time.
I thought that this recipe for coconut baked french toast sticks would be a great way to welcome the new school year. The coconut caramelizes and becomes really sweet and delicious in the oven – similar to the way it does in my coconut topped brownies. I think these would make a pretty special weekend breakfast or brunch. But, this recipe is so simple that you could definitely surprise your kids or roommates with breakfast before school. They won’t say no to french toast.
Coconut baked french toast recipe breakdown
Change up your breakfast routine by dipping bread in coconut and baking it in the oven for the ultimate breakfast. This french toast can feed a crowd and is simple enough to make on a weekday morning.
Yields 4 servings
15 minPrep Time
12 minCook Time
27 minTotal Time
- 8 slices of bread, cut into 4 strips
- 4 eggs
- ⅔ cup milk
- 2 tsp vanilla extract
- 2 cups unsweetened shredded coconut
- 1 tsp cinnamon
- Preheat oven to 350F.
- Whisk eggs with milk and vanilla extract in a medium bowl.
- In another medium bowl, stir together coconut and cinnamon.
- Dip bread into egg mixture and then coconut mixture.
- Bake for 4-5 minutes per side.
- Turn on broiler, and broil for another 2 minutes (keep checking to make sure it doesn't burn) per side or until coconut has been browned.
Recipe by Louisa Clements
- Calories 2416
- Total Fat: 173 g 266.15%
- Saturated Fat: 149 g 745%
- Cholesterol: 16 mg 5.33%
- Sodium: 1507 mg 62.79%
- Potassium: 746 mg 21.31%
- Total Carbohydrate: 191 g %
- Sugar: 39 g
- Protein: 56 g
- Vitamin A: 5.48%
- Calcium: 554 mg 55.4%
- Iron: 14 mg 77.78%
Let me know if you give these coconut baked French toast sticks a try in the comments below.
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