French toast is a family favourite for good reason: quick, satisfying, and it also feels like a proper treat! We tasked our wonderful recipe writer Helen with finding a new way to use our deliciously sunny Golden Pineapple Preserve, and when she came back with this coconut french toast recipe, we thought... well of course - why haven't we done that before?!
Forget stale bread and milk, Helen has taken this classic breakfast to a new level with thick brioche, a vanilla coconut milk custard and a generous spoonful of Golden Pineapple Preserve. Suddenly it's special enough for a boujee brunch, impressive enough to be a celebratory treat, and still simple enough that you might just use it to feed the kids before school!
Warm, golden, tropical and ready in 15 minutes.
The preserve is doing the work here
This isn't pineapple from a tin. Our Golden Pineapple Preserve is made from a single variety of pineapple at peak ripeness: intensely sweet, fragrant and smooth in a way that canned pineapple simply isn't. Spooned over warm French toast alongside cool coconut yoghurt and a scatter of toasted desiccated coconut, it melts slightly into everything underneath and ties the whole dish together.
A couple of things worth knowing
Can't get hold of brioche? Thick-sliced white bread works well, just make sure it's properly thick or it'll go soggy. Don't over-soak the slices in the custard: a few seconds on each side is all you need. And if you're cooking in batches, keep the first slices warm in a low oven on a lined tray, which will also firm them up if you prefer a crisper finish.
Full recipe below!
Coconut French Toast with Golden Pineapple Preserve
Helen Upshall
2
2 minutes
Brioche soaked in a vanilla coconut milk custard, fried until golden, and topped with coconut yoghurt, Golden Pineapple Preserve and toasted desiccated coconut. A family breakfast that doubles as a weekend treat. Ready in 15 minutes. Serves 2.
Ingredients
- 2 large, free range eggs
- 1 tsp vanilla paste
- 125ml coconut milk
- 4 slices brioche
- 1 tbsp butter
To Serve
- 2 tbsp coconut yoghurt
- 2 tbsp Golden Pineapple Preserve
- 2 tbsp desiccated coconut, toasted
Directions
In a shallow dish, whisk together the eggs, vanilla, and coconut milk. One by one, lay the brioche slices into the egg mixture, flipping over to soak both sides - this will take just a few seconds, so be careful not to over-soak the slices.
Heat a little knob of butter in a frying pan over a medium heat and lay in the soaked brioche.
Fry for 2 - 3 minutes until golden before flipping over using a fish slice and frying for a further 2 - 3 minutes. Repeat with the remaining slices.
When ready to serve, place the French toast slices on a plate and top with coconut yoghurt, followed by a generous spoonful of pineapple preserve. Finish with a sprinkling of desiccated coconut and serve immediately.
