Vanilla Coconut French Toastlets with Toasted Walnut and Coconut Dust

We try to eat healthy during the week... but on Saturday mornings all bets are off. This weekend I had some gorgeous, chewy French bread to use and I knew just what to do.

French Toast! 

I love French toast. It was a weekend staple in my house growing up, using Wonderbread and that awful pretend maple syrup. Luckily, I have grown-up and so has my childhood Wonderbread French Toast!

For this beautiful, brunch-worthy breakfast you will need:

• A loaf of french bread, or something similarly round
• 2 eggs
• ¼ Cup of milk (I used almond, but you can use whatever you like or have on hand)
• ¼ TSP Pure vanilla extract (more or less depending on your taste)
• ¼ TSP Pure coconut extract (more or less depending on your taste)
• ¼ TSP  cinnamon (more or less depending on your taste)
• ¼ TSP grated Fresh nutmeg (more or less depending on your taste)
• 4 TBSP Unsweetend coconut flakes, divided
• ¼ Cup Walnut Pieces
• Coconut oil (Or butter) for the pan

Steps

1. Slice bread into discs, slightly less than two-fingers thick (not very precise but I'm terrible with eyeballing measurements. If you cut them too thick the inside will not soak up the batter and it will stay too bready.)
2. Whisk eggs, milk, vanilla extract, coconut extract, 2 TBSP coconut flakes, cinnamon and nutmeg all together in a bowl big enough to fit your discs into.
3. Dip discs into batter, allowing a few minutes for the first side to soak it up. Then flip and repeat on the second side. (You can test the absorption by gently poking the center of the discs, if they take a while to bounce back, they have absorbed lots of batter. If not, allow longer soak.)
4. Pre-heat pan to medium heat, add coconut oil (or butter). (You can test the pan's readiness by dropping a few droplets of water onto the pan; if they crackle you're good to go!)
5. Add discs to pan, cooking on each side 3-4 minutes, or until the batter has turned golden brown and the edges begin to crisp! (We cook ours an extra 1-2 minutes on each side after the initial flip to get them extra crsipy and ensure the centers are cooked through.)
6. Toast remaining coconut flakes and walnuts in a frying pan on low-medium heat util coconut flakes begin to brown. 
7. Process toasted coconut and walnuts in a food processor until the mixture becomes a dust.
8. Serve discs while hot, sprinkling dust on top. Serve with warm maple syrup, although these are so good alone they don't even need any help!

Remember to tag me on instagram (@DrParko121314) if you make these! 

Enjoy!

-Dr. P