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.
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.