Prep time : 20 mins
Cook time : 15 mins
Total time : 35 mins
Crispy French toast lined in coconut flakes and stuffed with a blueberry cream cheese spread, then topped with a sweet coconut syrup!
Ingredients
- 6-8 slices white bread
- 2 eggs, gently crushed
- ½ teaspoon vanilla
- 1 teaspoon cinnamon
- ½ cup milk
- 2 tablespoons flour
- 1 cup sweetened shredded coconut
for the blueberry filling
- 1 cup frozen or sparkling blueberries
- 1 cup water+1 teaspoon corn starch
- 1 cup sugar
- four ounces cream cheese, softened
for the coconut syrup
- 1 can coconut milk +1 tablespoon corn starch
- 1 cup light corn syrup
- 1 teaspoon coconut extract
- ½ cup sugar
Instructions
- Make the coconut syrup. Whisk together coconut milk and corn starch till corn starch is dissolved. Add to a medium sauce pan at the side of corn syrup, and sugar. Cook over medium high warmness, whisking for the duration of until mixture is clean and thickened barely. Stir in coconut extract. Remove from warmness and permit to thicken even as you make the french toast.
- Prepare the cream cheese filling. Whisk collectively water and corn starch till corn starch is dissolved. Add blueberries and water combination to a small sauce pan and bring to boil. Add sugar and stir until dissolved. Reduce to simmer and permit to prepare dinner until combination is thick and most of the liquid is gone. Remove from warmness. Beat cream cheese and blueberry aggregate until smooth. Set aside.
- Whisk collectively eggs, vanilla, cinnamon and milk. Add flour and whisk until easy. Spread coconut flakes on a plate or in a wide bowl. Spread about 2 tablespoons of blueberry filling each onto 1/2 of your slices of bread, leaving approximately ½ inch on all facets. Top with every other slice of bread to make a "sandwich". Dip entire "sandwich" into egg aggregate and flip to coat each sides. Gently scrape off extra liquid at the facet of the bowl. Lay "sandwich" on coconut flakes, turn to coat different aspect. Cook in a big pan or nonstick skillet sprayed with cooking spray, over medium warmness for approximately 2-3 minutes or till coconut flakes are toasted and bread starts offevolved to brown slightly. Flip and cook dinner every other 2-three minutes on other aspect. Repeat coating and cooking manner with last "sandwiches". Top with any leftover blueberry filling or extra blueberries if preferred. Top with coconut syrup and additional coconut flakes if favored.