Coconut French Toast with Apples and Pecans Recipe
This Coconut French Toast with Apples and Pecans is a delightful breakfast or brunch dish featuring thick slices of French bread soaked in a rich coconut milk and egg mixture, infused with warm spices like cinnamon and nutmeg. The French toast is pan-fried until golden and served with caramelized granny Smith apples and crunchy pecans simmered in maple syrup and butter, creating a perfect balance of creamy, sweet, and nutty flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
French Toast Mixture
- 4 large eggs
- 1 (13.5-ounce) can full-fat coconut milk
- 1 vanilla bean, scraped or 1 teaspoon vanilla extract
- 3 teaspoons ground cinnamon (divided)
- 1¼ teaspoons ground nutmeg (divided)
Cooking & Topping
- 8 tablespoons (1 stick) salted butter (divided)
- 2 loaves French bread, sliced into 1-inch thick slices
- 1 cup maple syrup
- 2 granny Smith apples, cored and thinly sliced into rings
- ½ cup pecan halves
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 200°F and place a large rimmed sheet pan on the center rack. This warm sheet pan will be used to keep the cooked French toast warm while you finish the batch.
- Make the Batter: In a large bowl, whisk together the eggs, full-fat coconut milk, scraped vanilla bean seeds or vanilla extract, 2 teaspoons of cinnamon, and 1 teaspoon of nutmeg until fully combined and fragrant.
- Cook the French Toast: Heat 2 tablespoons of butter in a large skillet or griddle over medium heat until bubbling. One slice at a time, dip the French bread slices into the egg mixture, letting the excess drip off before placing them onto the hot skillet. Cook each slice until golden brown on one side, about 2 to 3 minutes, then flip and cook the other side. Transfer the cooked slices to the warm sheet pan in the oven to keep warm. Add more butter (about 1 tablespoon at a time) to the skillet as needed throughout the process.
- Prepare the Apple and Pecan Topping: In a second large skillet, combine the maple syrup, 2 tablespoons of butter, the remaining 1 teaspoon of cinnamon, and ¼ teaspoon of nutmeg over medium-low heat. Stir gently and bring the mixture to a simmer. Add the thinly sliced granny Smith apples and pecan halves, cooking and stirring occasionally until the apples become tender, about 5 minutes.
- Serve: Arrange the warm French toast slices on a serving platter, top evenly with the sautéed apples and pecans, then drizzle with the remaining maple syrup from the skillet. Serve immediately to enjoy the full warmth and flavor of this comforting dish.
Notes
- Use thick slices of French bread for the best texture and to prevent the toast from becoming soggy.
- Adjust the amount of cinnamon and nutmeg to suit your taste preferences.
- Can substitute the pecans with walnuts or almonds if preferred.
- This dish is best served fresh but leftover French toast can be refrigerated and reheated in a toaster or oven.
- For a dairy-free version, use a plant-based butter alternative.
