Ingredients
- 8 slices sandwich bread
- 3/4 cup jarred lemon curd
- 1½ cups coconut milk
- 3 large eggs
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 1 lemon, zested
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter
- powdered sugar, for topping
- 1/2 cup shredded or toasted coconut, for topping
Chef notes
Tangy lemon curd adds bright flavor to this coconut milk-soaked French toast. Top it off with toasted coconut and a sprinkle of sugar for a next-level breakfast.
Swap option: Use jarred lemon curd to save time or swap in your favorite jam.
Preparation
1.Spread a few tablespoons of lemon curd on one slice of bread and top to form a sandwich. Repeat with rest of bread and lemon curd.
2.In a large, shallow bowl, whisk together coconut milk, eggs, sugar, vanilla, lemon zest and salt, until smooth.
3.Working in batches, dip the lemon curd sandwiches in the batter, allowing it to soak 1-2 minutes on each side.
4.Heat a large heavy-bottom skillet over medium heat and add a couple tablespoons of butter. Once melted, cook the soaked sandwiches about 2 minutes per side, until golden and cooked through.
5.Transfer to serving plate, slice diagonally down the center and sprinkle with powdered sugar and coconut.
