Stuffed with an orange-flavored cream cheese filling and rolled in toasty coconut, this french toast will make you feel like you took a trip to the tropics!
Uhhhmm. Yeeess. The tropical breakfast to end all breakfasts is hitting your face in 3….2…..1…
Never fear. Friday is here and so is the best french toast in ‘da world.
You know that french toast that you DREAM of digging into on every single one of those early freeeeeeezing cold Wisconsin mornings? Yes, this is that french toast.
And that would kinda have to be every morning in this girl’s case….
Sidenote: Right about now I’m totally wishing I was with my grandparents, because they’re currently on their dream vacation in Hawaii. WAHH! I want to get outta this frozen tundra right.now.
For now I’ll try to just settle with a plateful of this french toast and the fact that in just 4 short weeks I’ll be soaking up the sun in Florida.
Ye-aaaahh I’m serious. The plane ticket has been booked, reservations are being made, and it is pretty much OFFICIAL. I’m spending a glorious week in Orlando at Disney World with my sister and her family in only 4 weeks.
My stress level = About 25/10 at just the thought of all the stuff I need to get done before then, but I am seriously PUMPED. (mostly cause I’m going somewhere waaaaaarm!)
Now, let’s get back to taking your tastebuds to tropical-land, shall we?
We’ve got the toasty coconut, ‘da fruit, citrus flavors, and even a cream cheese filling all wrapped up in one gorgeous stack of french toast HEAVEN.
Why, yes I will take extra maple syrup with that.
First things first. We’ve gotta make a french toast-sandwich, if you will. The filling is super-simple: Cream cheese and orange marmalade. GAH! This stuff is seriously so good you might just want to scrap the whole french toast ‘thang and just eat the filling.
Or….if you have a huge amount of self-control, let’s spread that goodness on 6 slices of day-old bread. And top with some more bread to make a french toast sandwich.
Now….dip that sandwich in some egg goodness and roll both sides around in some shredded coconut.
Cook ‘er up til the coconut-crust on the outside is nice and golden and the cream cheese filling is warm and gooey.
Then kindly allow a waterfall of maple syrup to cascade down that perfect stack french toast paradise.
Be sure to throw some berries and extra marmalade on top too. You know to um, stick with the whole tropical theme.
We might as well go all out, guys. It’s FR-IDAY.
Prepare for your tastebuds to take a one-way trip to paradise.
*cue faceplanting into warm, fuzzy tropical heaaaaaaaven.*
Gently but FIRMLY suggest to your sweetie to make you this french toast for an unforgettable breakfast-in-bed tomorrow morning.
P.S. No BIB for this gal. I’m just the head cook and delivery girl in this department. Boooo. (are you reading this, Mom? HINT, HINT)
Anyway. This french toast pretty much just re-defines french toast into a WHOLE ‘nother ballpark of weekend breakfasts. If there is ONE thing you need in ‘yo life this weekend it is THIS stack right here!
Almost too pretty to eat, but that sure as heck won’t stop me. ♥
Tropical Coconut Stuffed French Toast
- 4 large eggs
- 3/4 cup coconut milk
- 1 teaspoon vanilla extract
- 4 oz cream cheese softened
- 1/2 cup orange marmalade
- 1 cup shredded sweetened coconut
- 12 slices day-old bread
- Maple syrup strawberries and/or other fruit for serving
In a large shallow bowl, whisk eggs, milk, and vanilla until smooth. Set aside.
Place cream cheese and marmalade in a small bowl. With an electric mixer, beat on medium speed until smooth and creamy. Divide cream cheese mixture between 6 slices of bread and generously spread on one side. Top slices with remaining bread to form a sandwich.
Preheat a griddle OR non-stick skillet to medium-high heat. Dip "sandwiches" in egg-milk mixture and roll both sides in shredded coconut. Cook french toast in batches on preheated skillet 2 minutes on each side, or until golden.
Cut french toast sandwiches in half and serve immediately warm with maple syrup and fruit.
Happy, happy weekend, friends. 🙂