Search form

Donate Today


Coconut French Toast

Chef Anthony Hubbard, 5 Spot, Seattle
serves 4
1 loaf bread (such as Macrina's batard, cut into eight 3/4-inch slices)
14 1/2 Tablespoons unsalted butter (1/2 cup is optional, used for coconut butter balls)
confectioners' sugar (for dusting)
1 1/2 cup coconut milk
4 large eggs
2 1/3 Tablespoons vanilla extract
1/3 cup diced pineapple (ideally fresh)
2/3 cup granulated sugar
2 Tablespoons sour orange juice (or 1 part orange juice, 1 part lime juice, and 1 part lemon juice)
2/3 cup heavy cream
1 Tablespoon dark rum (We use Gosling's Black Seal Bermuda Black Rum)
1 cup macadamia nuts
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut (toasted, optional, used for coconut butter balls)
For Custard: In a large bowl, beat coconut milk, eggs and 2 Tablespoons vanilla until well incorporated. Coconut milk will curdle at first but will smooth out with mixing. Set aside.
For Pineapple Sauce: In a medium-sized heavy-bottomed pot add pineapple, sour orange juice and 1/3 cup granulated sugar. Heat on medium-high heat until mixture starts to simmer and sugar begins to brown, about 5 minutes. Stir in 1 1/2 Tablespoons butter and heavy cream and simmer an additional 5 to 6 minutes. Remove from heat and stir in dark rum; set aside.
For Macadamia Nut 'Rocks': In a medium-sized heavy-bottomed fry pan, add macadamia nuts, 1/3 cup granulated sugar, salt and 2 Tablespoons butter. Heat on medium-high heat until sugar is melted and bubbly, about 5 to 7 minutes. Whisk while mixture heats up and starts to color. This helps to coat the nuts. Remove from heat and stir in 1 teaspoon vanilla. Nuts will be sticky. Spread nuts on a parchment-lined baking sheet and allow to cool completely.
For Coconut Butter Balls (optional): In a small bowl, mix 1/2 cup butter until soft and spreadable. Place toasted coconut on a shallow plate. With a mini ice cream scoop or teaspoon, scoop out the butter and roll in toasted coconut. Form into 4 balls and refrigerate for 30 minutes.
Heat a large griddle pan on medium-high heat. Add 1 Tablespoon butter and heat until melted. Working in batches, dip sliced bread into Coconut Custard until well coated, and place on griddle. Cook until well-browned, about 2 minutes per side. Transfer to a sheet pan and keep warm in a 200-degree oven. Continue with remaining slices of bread.
For assembly, place 2 pieces of French toast on each plate. Drizzle with 1/4 cup Pineapple Sauce, 2 tablespoons of Macadamia ‘Rocks’ and a Butter Ball or plain butter. Dust with confectioners’ sugar and enjoy!


There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.