crunchy coconut french toast

Breakfast…ah! Nothing is better than having your mother come to visit AND she cooks you an amazing breakfast on a lazy Sunday morning. This is an intense gluten-free breakfast because you not only need to find a good bread but also gluten-free corn flakes for the topping. It’s not a hard task at all, trust me!

The original (non-gluten free) recipe calls for croissants but since I’m not sure those even exist in gluten-free form, we avoided a headache and wild goose chase and went with the ever so delightful, Udi’s. I haven’t tried to recreate this master piece yet in fear that it wont have that special motherly touch, but it’s in the plans real soon! This is an awesome alternative to the regular french toast and doesn’t take much longer.

crunchy coconut french toast
serves 4 :: 20 minutes

• 1 1/4 cup shredded unsweetened coconut
• 3 cups GF cornflakes slightly crushed (can be found at Whole Foods)
• 4 large eggs
• 1/4 cup milk
• 1 t. vanilla
• 8 slices Udi’s whole grain bread
• 1 T. unsalted butter
• real Vermont maple syrup

Place coconut and corn flakes in shallow bowl and mix well. In another shallow bowl lightly whisk together eggs, milk and vanilla. Dip bread into egg mix and let soak for about one minute on each side (well coated but not soggy).

Press each slice into coconut mix on each side, patting firmly and turning them over several times to coat.

Heat butter on griddle over medium heat. Cook for 2-3 minutes on each side or until golden brown and cooked through. Serve immediately with warm maple syrup.