Jim Bathie
Prep Time:
5 Mins
Cook Time:
10 Mins
Total Time:
15 Mins
2 servings (serving size: 2 pieces french toast and 4 tablespoons 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

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

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

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