Coconut French Toast with Raspberry Syrup

Jim Bathie
Save this delicious dish for a weekend morning when you are not in a rush. You can use fresh or thawed frozen unsweetened raspberries.

Resistant Starch: 1.2g

2 servings (serving size: 2 pieces french toast and 4 tablespoons syrup)


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2 large eggs
1/2 cup 1% low-fat milk
1 teaspoon vanilla extract
4 (1/2-inch-thick) slices sourdough bread
2 tablespoons shredded coconut
Cooking spray
1 cup raspberries
2 tablespoons pure maple syrup


Prep: 5 Minutes
Cook: 10 Minutes
Total: 15 Minutes

1. In a large bowl, whisk together eggs, milk, and vanilla.

2. Lightly dip bread slices in egg mixture; pat shredded coconut onto both sides of bread.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bread slices; cook 4 minutes on each side or until golden.

4. Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Serve over French toast.

Created date

March 2011

Nutritional Information

Calories 410
Fat 12 g
Satfat 5 g
Monofat 2.5 g
Polyfat 1.5 g
Protein 16 g
Carbohydrate 58 g
Fiber 6 g
Cholesterol 215 mg
Sodium 470 mg