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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Ingredients:
2 large eggs |
1/2 cup 1% low-fat milk |
1 teaspoon vanilla extract |
4 thick slices sourdough bread |
2 tablespoons shredded coconut |
cooking spray |
1 cup raspberries |
2 tablespoons maple syrup |
Directions:
1. Combine eggs, milk, and vanilla in a large bowl.
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, and cook 4 minutes on each side until golden.
4. Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave on HIGH 30 seconds. Serve over French toast.
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