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Pumpkin French Toast with Coconut Milk

  • Prep time
    10 minutes
  • Cooking time
    3 -4 minutes
  • 4 portions

Ingredients

INGREDIENTS
 
- 8 slice of white loaf bread from St-Méthode 
- A knob of butter for cooking (add more if needed)
 
Garnish (to taste):
 
- Coconut, grated or flaked
- Maple syrup
- Greek Yogurt
 
Mixture:
 
-  400 ml of coconut milk (1 can)
-  3 eggs
-  1 cup of pumpkin puree
-  1/3 cup of brown sugar or brown sugar
-  1 cup milk
-  1 tbsp. of vanilla
-  1 tbsp. of cinnamon
-  A pinch of clove
-  ½ tsp. of ginger tea
-  ¼ tsp. of nutmeg

Preparation

1. Mix all of the ingredients in the "mixture" category together.
2. Soak one piece of bread in the mixture at a time or several pieces at once. *
3. Preheat a medium size skillet over medium-high heat. Add a knob of butter.  Add a soaked piece of bread, or more than one at a time.
4. Cook the bread for 3 to 4 minutes per side on medium-high heat. Reduce the heat if you feel it is too hot. The inside of the bread should also be thoroughly cooked. Serve with grated coconut, yogurt and maple syrup.
 
*Recipe and picture courtesy of Petite Douceur
Tips
I always soak bread while another is being cooked. That way, I make sure that each piece of bread is soaked for at least 5 minutes in the mixture and that it is well moistened.