Father's Day Brunch | Toasted Coconut & Banana French Toast

ROSE & IVY Journal Father's Day Brunch Toasted Coconut & Banana French Toast

June has been going by so quickly, it is hard to believe that this Sunday is Father's Day. If you are hosting brunch, this recipe for Toasted Coconut & Banana French toast is dynamite.  The combination of banana and coconut mixed with maple syrup is making my mouth water just thinking about it. The challah bread is soaked in coconut milk and vanilla and is perfectly fried and topped with caramelized bananas and tasted coconut.  Make this for the father in your life and he will be happy!

This recipe was featured in the latest issue of the Journal in the feature 'Up for Breakfast'  For more breakfast ideas, click here.  


Indulge in a weekend breakfast in bed with French toast that has been drenched in coconut milk and sugar and then topped with caramelized bananas and topped with toasted coconut.  

unsweeteend coconut flakes, toasted

6 eggs

1/2 cup light coconut milk

2 teaspoons pure vanilla extract

2 tablespoons sugar

2 bananas, sliced

challah bread, sliced

coconut oil, preferably virgin coconut oil

cinnamon, for garnish

pure maple syrup

Preheat oven to 350 degrees.  Place coconut flakes on a small pan.  Whisk eggs, coconut milk, vanilla and sugar in a bowl.  Place sliced challah bread in a deep dish.  Pour egg mixture over bread and let sit for at least 10 minutes to allow custard to be absorbed.  Place a frying pan on the stove over medium heat.  Add a tablespoons of coconut oil to pan, allow to melt.  Grill toast until golden.  Repeat until finished, while simultaneously preparing bananas.  In a small frying pan, add a tablespoon of coconut oil, allow to melt.  Place sliced bananas in pan and grill until caramelized on both sides.  For assembly, place French toast on plate and garnish with bananas, dust with cinnamon and drizzle with maple syrup.  


*Makes 6 pieces of French Toast