Coconut French Toast with Raspberry Syrup
Jim BathieIngredients
- 2 large eggs
- 1/2 cup 1% low-fat milk
- 1 teaspoon vanilla extract
- 4 thick slices sourdough bread
- 2 tablespoons shredded coconut
- cooking spray
- 1 cup raspberries
- 2 tablespoons maple syrup
Preparation
Watch the video: How to Make Coconut French Toast with Raspberry Syrup
1. Combine eggs, milk, and vanilla in a large bowl.
2. Lightly dip bread slices in egg mixture; pat shredded coconut onto both sides of bread.
3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bread slices, and cook 4 minutes on each side until golden.
4. Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave on HIGH 30 seconds. Serve over French toast.
- Prep Time:
- Cook Time:
- Yield: 2 servings (2 pieces French toast and 4 tablespoons syrup)
Nutritional Information
| Calories per serving: | 410 |
|---|---|
| Fat per serving: | 12g |
| Saturated fat per serving: | 5g |
| Monounsaturated fat per serving: | 2.5g |
| Polyunsaturated fat per serving: | 1.5g |
| Protein per serving: | 16g |
| Carbohydrate per serving: | 58g |
| Fiber per serving: | 6g |
| Cholesterol per serving: | 215mg |
| Sodium per serving: | 470mg |
| Rs per serving: | 1.2g |
Good to Know
Save this dish for a weekend morning when you are not in a rush. You may use fresh or thawed frozen unsweetened berries.
The CarbLovers Diet