Even though I’m snuggling with my new little pink bundle I won’t leave you hanging! Here’s a great dairy-free variation on French toast I made a few months ago. I’m all about using coconut milk in place of regular milk when I can. And I love the orange-coconut combination!
I was raised by a Southern woman, but somehow missed out on the orange-coconut “ambrosia” combination common in Southern desserts. I don’t think my dad likes coconut. He’s a chocolate man, so we had plenty of that around. (No complaints here. I never got tired our family chocolate cake. It’s still my absolute favorite!)
I love blueberries with citrus as well as coconut, so I figured all three would be good together. We’re always looking for alternative, healthier toppings on French toast (and pancakes and waffles) besides syrup, and this blueberry-orange relish was perfect. If you have time to toast the coconut, please do. It adds such a nice crunch!
Ambrosia French Toast with Orange-Blueberry Relish
Yield: Serves 4
For the French toast:
1/2 cup coconut milk
zest from 2 oranges, divided
juice from 1 large orange (about 1/3 cup)
1 T honey
pinch of salt
butter or heat-safe oil, for cooking
8 smallish slices of whole-grain bread (or 4-5 large slices)
For the relish:
1 1/2 cups fresh or frozen (thawed) blueberries
1 orange, surpremed (or peeled and sliced into chunks)
1/3 cup sweetened flaked coconut, toasted, plus more for garnish
Honey, for drizzling (optional)
In a shallow dish (pie plates work well) whisk together the eggs, coconut milk, orange zest (reserving 1/2 tsp for relish), orange juice, honey, and a pinch of salt.
Combine the relish ingredients in a separate bowl with the reserved 1/2 tsp orange zest. Let it sit for 10-15 minutes while you cook the French toast.
Brush some butter or oil in a non-stick pan and heat it up to medium heat.
Working in batches, soak the bread slices in the egg mixture for 1-2 minutes. (Longer if the bread is dense.) Lay them in the hot skillet and cook for about 4-5 minutes on each side, until cooked through.
Serve French toast with relish, a sprinkle of coconut, and a drizzle of honey (if desired).
To toast coconut, place coconut in a dry skillet and cook over medium-high heat, tossing frequently until golden brown in spots. You can also toast it in a 350 degree oven for a few minutes, but keep an eye on it because it burns fast!
from Perry's Plate