Vanilla & Coconut French Toast

French Toast with vanilla and coconut. Includes measured ingredients and a step-by-step method.

Ingredients

• 4 thick slices day-old brioche or sandwich bread
• 2 large eggs
• 120 ml milk
• 1 tbsp unsalted butter
• Plain yogurt or maple syrup, optional
• ½ tsp vanilla extract
• 15 g desiccated coconut

Method

1. Whisk eggs and milk in a shallow dish. Whisk in the vanilla and coconut ingredients; if they include chopped fruit, nuts or chocolate, reserve those pieces for serving.
2. Heat half the butter in a skillet over medium-low heat. Dip two slices in the egg mixture for 10–15 seconds per side.
3. Cook 3–4 minutes per side until golden and the egg mixture in the middle is fully set. Repeat with remaining butter and bread.
4. Serve with the reserved pieces and optional yogurt or maple syrup.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.