Spicy Coconut French Toast

Photo: Sommer

Ingredients

1 cup whole milk

4 eggs

pinch salt

1 teaspoon vanilla extract

1 tablespoon sugar

1/2 teaspoon ground cayenne pepper (less if sensitive to heat)

1/4 teaspoon nutmeg

1 loaf French bread, cut into 1 inch thick slices

1 1/2 cups sweetened shredded coconut

Oil of frying, I used coconut oil

Pure Maple Syrup for serving

Preparation

Heat a large skillet to medium. Whisk the first seven ingredients together in a baking dish or large bowl.

Pour the coconut onto a plate. Pour enough oil in the skillet to completely coat the bottom. Dip each slice of bread into the egg mixture for 15-20 seconds per side.

Then dip the slices in the coconut on both sides for an even coat.

When the oil is hot (slightly smoking), start frying one slice as a test batch. Cook for 1 minute per side. Watch for a crispy golden-brown crust. The coconut may turn a deep brown, but avoid BLACK! If the coconut burns before the crust has formed, turn the heat down a little.

Add more oil as needed and continue with the rest of the bread. Serve warm with maple syrup and berries!