Thick slices of sweet baguette soak thoroughly in the egg mixture for a custardy interior and a golden crisp exterior. Depending on the season, you can garnish the French toast with sauteed apples, fresh berries, peach or nectarine slices, sliced bananas, toasted almonds, powdered sugar, or orange butter.
3 large eggs
cup orange juice
3 tablespoons lime juice
cup powdered sugar
1/2 teaspoon coconut extract
8 slices French bread (cut diagonally
from loaf), each about 1/2 inch thick
cup sweetened flaked coconut
Tropical topping (recipe follows)
Whole strawberries, rinsed and
In a wide bowl, beat together eggs, orange juice, lime juice, powdered sugar, and coconut extract until well blended.
Dip each piece of bread in egg mixture, turning to saturate both sides. Arrange slices in a single layer on a lightly greased 12- by 15-inch baking sheet. Sprinkle tops of slices evenly with half the coconut. Lightly press coconut onto bread.
Bake bread in a 400 deg oven until coconut is lightly browned, about 10 minutes. With a wide spatula, turn slices over. Sprinkle evenly with remaining coconut. Continue baking until slices are puffed and coconut and bread are lightly browned, about 10 minutes longer.
Transfer slices to individual plates; allow 2 per serving. Spoon topping over bread, dividing it evenly among plates. Garnish with whole strawberries.
Tropical topping. Peel, seed, and coarsely chop 1 large (about 1 lb.) ripe papaya. Peel and slice 2 medium-size (about 3/4 lb. total) firm-ripe bananas. In a bowl, gently mix papaya, banana, 1 1/2 cups hulled and sliced strawberries, 2 tablespoons sugar, 1 1/2 tablespoons lime juice, and 1 tablespoon orange-flavor liqueur (optional). If made ahead, cover and chill up to 2 hours.
COPYRIGHT 1991 Sunset Publishing Corp.
Stonewall Kitchen Glazed Terracotta Bakeware These are the bowls you’ll reach for time after time for hot or cold dips, casseroles, soups and so much more. Made from Mexican terracotta which conducts heat exceptionally well and is non-reactive to foods. Glazed in an exclusive midnight blue color. Dishwasher, microwave and oven safe. Bowl, 5 1/4" dia. x 2 3/4”H, 3-cup capacity, Set of 4; Large Baking Dish, 8" dia., 1 3/4"H, 3 1/2 cup capacity, Set of 4; Small Baking Dish, 4 7/8" dia., 1 1/4"H, 8 oz. Capacity, Set of 4; Ramekin, 4 1/8" x 2"H, 8 oz. Capacity, Set of 4; and Casserole Dish, 7 1/4" dia., 3 3/4"H, 2 qt. Capacity.
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Mini Muffin Pan Have fun making miniature muffins and cupcakes with this non-stick pan. Makes 24 muffins.
Small Bundt Pans These traditional, 14th century German design bundt pans have been used for generations to make beautiful bundt cakes. Made from cast aluminum, each size is ideal for dessert for two. Make three beautiful bundt cakes using our Chocolate, Lemon or Vanilla mixes. One mix will make three individual cakes.
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