Coconut French Toast with Raspberry Syrup

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Jim Bathie
Prep Time
5 Mins
Cook Time
10 Mins
Yield
2 servings (2 pieces French toast and 4 tablespoons syrup)
July 2010
RECIPE BY Health

Ingredients

  • 2 large eggs
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 4 thick slices sourdough bread
  • 2 tablespoons shredded coconut
  • cooking spray
  • 1 cup raspberries
  • 2 tablespoons maple syrup

Nutritional Information

  • Calories 410
  • Fat 12g
  • Satfat 5g
  • Monofat 2.5g
  • Polyfat 1.5g
  • Protein 16g
  • Carbohydrate 58g
  • Fiber 6g
  • Cholesterol 215mg
  • Sodium 470mg
  • 1.2g

How to Make It

Step 1

Combine eggs, milk, and vanilla in a large bowl.

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, and cook 4 minutes on each side until golden.

Step 4

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

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