Challah (or your favorite loaf bread), thickly sliced
1/4 cup sugar
1/3 cup whole milk
1/3 cup coconut milk (I used canned)
1 teaspoon vanilla
- Slice bread to the thickness desired then slice each piece down the middle, leaving the bottom still joined, i.e. do not cut all the way through. You want each piece of bread to have a "flap" opening. Fill with a handful of coconut.
- In a medium-size bowl, beat eggs and add sugar. Pour in milk and coconut milk and whisk until smooth. Add vanilla.
- Dip bread into mixture and let soak all the way through, turning over each piece to soak completely in the mixture.
- Heat a skillet over medium-high heat and spray with nonstick cooking spray. When hot, sprinkle one side of each piece of bread with coconut and place, coconut-side down, in skillet. Sprinkle more coconut on the top side of each bread slice. Fry bread slices until golden on each side. If coconut appears to be turning darker brown and the French Toast isn't fully cooked, reduce heat. Serve warm with butter and syrup, if desired.