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Coconut French Toast with Spiced Roasted Pineapple Recipe

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★★★★★

4.9 from 95 reviews

This Coconut French Toast with Spiced Roasted Pineapple is a tropical twist on a classic breakfast favorite. Thick brioche slices are soaked in a creamy coconut milk and egg mixture, coated with desiccated coconut, and pan-fried to golden perfection. Served alongside warmly roasted pineapple infused with maple syrup and allspice, and finished with a dollop of plain or coconut yogurt, this recipe offers a delightful blend of creamy, sweet, and spiced flavors perfect for a comforting morning meal.

Ingredients

Scale

French Toast Mixture

  • 2 eggs
  • 150ml coconut milk
  • ½ tsp vanilla extract

French Toast and Garnish

  • 2 thick slices brioche
  • knob of butter (about 20g)
  • 2 tbsp desiccated coconut
  • plain or coconut yogurt, to serve

Spiced Roasted Pineapple

  • ½ small pineapple
  • 1½ tbsp maple syrup
  • pinch of ground allspice

Instructions

  1. Prepare the soaking mixture: In a wide, shallow bowl, whisk together the eggs, coconut milk, and vanilla extract until fully combined.
  2. Soak the brioche: Dunk each thick slice of brioche into the coconut egg mixture. Let each side soak for 1-2 minutes, ensuring the liquid is fully absorbed and the bread is tender but not falling apart.
  3. Preheat the oven and prepare pineapple: Heat your oven to 200°C (180°C fan/gas mark 6). Peel the pineapple by removing the skin, leaves, and eyes. Cut the flesh into long, chunky pieces (about three per person), removing and discarding the tough core.
  4. Roast the pineapple: Place the pineapple pieces in a small baking dish. Drizzle over the maple syrup and sprinkle with a pinch of allspice. Roast in the oven for 15 minutes, turning halfway through and brushing the pineapple with the syrup in the dish to caramelize evenly.
  5. Prepare to fry the french toast: While the pineapple roasts, melt the butter in a frying pan over low-medium heat until it foams.
  6. Coat the soaked brioche: Spread desiccated coconut evenly on a plate. Carefully dip each side of the soaked brioche slices into the coconut to coat them, keeping the bread intact.
  7. Cook the french toast: Fry the coconut-coated brioche slices in the melted butter for 3-4 minutes on each side, cooking until golden brown and cooked through.
  8. Assemble and serve: Divide the cooked french toast between two plates. Top each with a dollop of plain or coconut yogurt, three pieces of spiced roasted pineapple, and drizzle any juices left from the roasting tin over the top for extra flavor.

Notes

  • Use thick slices of brioche to prevent the bread from becoming soggy and breaking apart.
  • The pineapple can be substitued with other tropical fruits like mango or papaya, but roasting enhances the flavor deeply.
  • Desiccated coconut adds texture and flavor; lightly pressing the coconut onto the bread helps it adhere better.
  • Serve immediately for best taste and texture; the french toast is best when warm and crisp.
  • For a vegan version, use a flax egg substitute and coconut yogurt, and replace butter with coconut oil.

Keywords: coconut french toast, spiced roasted pineapple, tropical breakfast, brioche french toast, coconut milk breakfast, maple syrup pineapple, allspice roasted fruit

Find it online: https://spatulaqueen.com/coconut-french-toast-with-spiced-roasted-pineapple-recipe/