Coconut French Toast with Raspberry Syrup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Save this delicious dish for a weekend morning when you are not in a rush. You can use fresh or thawed frozen unsweetened raspberries. Ingredients:
2 large eggs |
1/2 cup 1% low-fat milk |
1 teaspoon vanilla extract |
4 (1/2-inch-thick) slices sourdough bread |
2 tablespoons shredded coconut |
cooking spray |
1 cup raspberries |
2 tablespoons pure maple syrup |
Directions:
1. In a large bowl, whisk together eggs, milk, and vanilla.
2. Lightly dip bread slices in egg mixture; pat shredded coconut onto both sides of bread.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bread slices; cook 4 minutes on each side or until golden.
4. Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Serve over French toast.
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