Cooking Instructions
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Step 1
In a bowl whisk the
Eggs (2)
,
Coconut Milk (1 cup)
,
Vanilla Extract (1 tsp)
,
Ground Nutmeg (1/4 tsp)
and
Ground Cinnamon (1/4 tsp)
. You can also add
Salt (1 pinch)
.
Step 2
Then slice the
Bread (4 slices)
about 3/4-1 inch thick and cover/soak with this mixture. Allow it to really soak in. You can make a few more slices using the same amount of batter if you want to!
Step 3
Now to make the caramel passionfruit topping. In a saucepan on medium heat add the
Brown Sugar (2 Tbsp)
and allow it to melt. When it gets frothy and amber-colored, add the
Coconut Milk (1 cup)
and whisk. Don't allow the sugar to get darker than amber or it will make the sauce bitter.
Step 4
Now add the
Ground Ginger (1/4 tsp)
and
Salt (1 pinch)
and mix. Add the pulp of the
Passion Fruit (1)
along with the
Bananas (2)
and mix well to coat. Allow it to cook for about 5 minutes, then add the
Butter (1 Tbsp)
and
Maple Syrup (2 Tbsp)
to finish up. You’re looking for a thick, sauce-like consistency.
Step 5
It’s now time to toast the bread. Heat the
Coconut Oil (1 1/2 Tbsp)
in a non-stick pan on a medium flame/low flame, then add the pieces of bread soaked in the coconut batter. Cook for about 3 minutes, then flip to the other side and cook for another 3 minutes. You may need to flip them a couple more times to fully cook through. If they're getting dark quickly without cooking the inside thoroughly, turn the heat down a bit.
Step 6
Slice the French toast into triangles, if that’s the way your kids like it, and top with the awesome banana caramel passion-fruit topping. Keep in mind that if you want you can also add a bit of dark rum in the caramel sauce and if you prefer plantains instead of bananas...rock that. Enjoy!
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