Weekend Brunch Club: Coconut French Toast with Honey, Apricots & Raspberries

For this month’s recipe as part of my new Weekend Brunch Club series, I decided to do something sweet. When I think of brunch it’s nearly always savoury – eggs, avocado, sourdough etc… but actually (here in Melbourne at least) brunch menus often include sweet things. Pancakes, fritters, french toast and the like. 

Coconut French Toast with apricots, raspberries and honey
As a child, my dad often made us ‘eggy bread’ on the weekends and this is a play on that. I found a delicious local honey which worked perfectly with the tart raspberries but you could use maple syrup or even golden syrup if you prefer. 

Are you a food blogger? Do you have a great brunch recipe? Join in with my Weekend Brunch Club by linking your recipe below.  Want to take part? Find out more here
 
 

Not a blogger? Take a look at last month’s Weekend Brunch Club for some inspiration!

Coconut French Toast with Honey, Apricots & Raspberries 

Ingredients (serves 4): 

  • 8 slices of soft white bread
  • 2 eggs
  • 1 tin of coconut milk
  • 25g unsalted butter for frying
  • 2 tbsp desiccated coconut
  • A handful of fresh raspberries
  • Honey or maple syrup
  • 2 ripe apricots, cut into small chunks we were lucky enough to have some delicious apricots from the garden! 

Method: 

  • Pre-heat your oven to 160 c / gas mark 4. Line a tray with baking foil and leave to one side.
  • Lightly whisk the tin of coconut milk with the eggs and pour into a large shallow dish which comfortably fits the slices of bread.
  • Using your hands, dip each slice of bread into the egg mixture making sure it coats each side. Allow the excess to drop back into the bowl and put the bread to the side.
  • Melt the butter in a frying pan and add the bread. Be careful not to crowd the pan, you’re best doing this in batches of two.
  • Fry the toast for around 2-3 minutes each side until browned and slight crispy around the edges. Add the toast to the oven tray and keep warm in the oven whilst you do the remaining batches.
  • Cut the toast in half and top with raspberries, apricots and a drizzle of honey. To finish, dust with desiccated coconut.
Coconut French Toast with apricots, raspberries and honey

Bloggers! Join in with the Weekend Brunch Club linky now! Follow the instructions here!

Leave a comment

  1. 9th February 2017 / 2:45 pm

    Damn I like the way you remind me how much I loved French toast. Next time I really am gonna add Raspberries & Honey in my recipe.

  2. 9th February 2017 / 5:07 pm

    This sounds wonderful, I haven't made something like this for what feels like years! I adore brunch so next time I blog a recipe I will be sure to add it to your round up!

  3. 12th February 2017 / 12:18 am

    Oh my goodness, this is right up my street! Just like you, when I think 'brunch,' I generally think savoury, but this is something else. I'll definitely be giving it a go. Pinning now!

  4. 12th February 2017 / 8:57 am

    It was totally delicious and the fruit made it feel healthier too. Yes, definitely do add your next brunch recipe! 🙂

  5. 12th February 2017 / 8:58 am

    Thank you for adding your gluten free vegan pancakes! We're very healthy with our fruit aren't we! 🙂

  6. 19th February 2017 / 11:52 am

    Wow these look delish. French toast was a totally foreign concept to me until I went to uni. It was always just eggy bread in or house as a kid and always savoury! Im all about sweet breakfasts now. Id devour this in seconds lol

  7. 19th February 2017 / 12:15 pm

    This looks so good. Have just returned from a work trip to Toronto and they do know how to do a good sweet breakfast.

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