Coconut French Toast with Bananas Foster

Name: Coconut French Toast with Bananas Foster
Ingredients: 3 tablespoons pecan halves; 1 egg; 1/4 cup coconut milk; 1/4 teaspoon vanilla extract; 1 thick (3/4- to 1-inch) slice rich white bread, such as brioche or challah, trimmed neatly into a round or square (crusts removed); 1/4 cup Japanese-style panko; 2 tablespoons dried unsweetened coconut flakes (medium shred); 1 teaspoon granulated sugar; 1 tablespoon plus 1 teaspoon unsalted butter; 1 teaspoon dark brown sugar; 1 banana, peeled and diagonally sliced 1/2-inch thick; 2 tablespoons dark rum

December 14, 2011

I placed this dish in the dessert chapter, but it’s so filling it might be best thought of as a brunch dish, or perhaps dessert-for-dinner. Adding sweetened bread crumbs to the preparation makes a French toast with extra crunch and a dark exterior, a nice contrast to the light, moist interior. I’ve turned the French custard toward the tropics by using coconut milk, and taken the topping to New Orleans with the classic combination of bananas, butter, rum, and pecans. Any other seasonal fruit can work: sliced apples or peaches sautéed in butter, fresh berries, or, when the fruit bowl is empty, your favorite jam.

Cooks' Note

Some brands of coconut milk, such as Chaokoh from Thailand, are available in 5.6-ounce cans rather than the standard 13.5 to 14 ounces. Store coconut milk in the refrigerator for up to 1 week, or freeze in ice-cube trays and then store the cubes in freezer-safe heavy-duty plastic bags for several months.

Recipe notes

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