Jim Bathie Photo by: Jim Bathie

Coconut French Toast with Raspberry Syrup

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

Health AUGUST 2010

  • Yield: 2 servings (serving size: 2 pieces french toast and 4 tablespoons syrup)
  • Cook time: 10 Minutes
  • Prep time: 5 Minutes
  • Total: 15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 410
  • Fat: 12g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 16g
  • Carbohydrate: 58g
  • Fiber: 6g
  • Cholesterol: 215mg
  • Sodium: 470mg