I technically ate this to say goodbye to 2014, but you should totally make it to welcome the New Year. Forget about counting calories until January 2. Just so you can sneak in these delicious little babies.
I know what you’re thinking.
You might be hungover tomorrow and not at all prepared to make French toast. Well, I say that’s just being lazy. I’m not asking you to create a brunch buffet for you and all of your barely sober New Year’s Day friends. I’m just asking you to dip some bread in an egg mixture, top it with delicious things and go to town.
You can do this. Pull through. You’ll thank me later.
Recipe for Coconut orange French toast
- 6 slices of thick cut challah
- 8 eggs
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1 vanilla bean
- 1 teaspoon orange juice
- 2 teaspoons grated orange zest
- salt and pepper to taste
- 1/4 cup unsweetened coconut flakes
- 1/4 cup pine nuts
- maple syrup
Slice the bread and set it aside. Beat the eggs, vanilla extract, cinnamon, the seeds from the vanilla bean, the orange juice and zest together. Add salt and pepper to taste.
Dip the bread slices in the mixture and let it really soak it up. Flip for even application.
Melt some butter in a large skillet. Cook the bread for about two to three minutes on each side or until golden brown. Melt additional butter for each new set of slices.
Remove the bread from the skillet and set it aside. Melt about 1/2 teaspoon of more butter and toss in the coconut and pine nuts to toast them to a light, golden brown.
Lay out the servings of French toast and top with the coconut and pine nut mixture. Drizzle with maple syrup. You can add additional orange zest for garnish.
Of Pots and Pens 