Strawberry coconut French toast bakes... for two! Share with a friend, a significant other... or your tomorrow's self 🙂 ~ Sprouted grains, strawberries, coconut ~
I realized after the fact that this post sort of sounds likes it's coming from a romantic context... But the apparent romantic aspect is purely a coincidence. The "for two"? Just so happens I only own two ramekins. The red flowers? Given to me at work (I love flowers, so I have to photograph them when I have them handy :)). The color red? Just so happens that spring is strawberry season! So you see? NO romantic intentions here. Not that I wouldn't whip it out for "for two" in the romantic sense... it's just that really I'd whip it out any day because baked French toast is <3 so good <3. Plus sometimes my best friends stay with me and I like to cook for them 🙂
Up until recently, I sorta forgot just how much I love French toast. My mom made it often while I was growing up, usually on weekends when she had extra time, and probably because it was easy and felt more special than cereal (I loved cereal though... definitely no complaints about my childhood breakfast life). Yet despite my love for French toast, I had somehow neglected to eat it for several years until I rediscovered its deliciousness in a blueberry almond French toast bake that my sister-in-law made one weekend at our family's cabin. I had never heard of baking French toast, but lo and behold, it's freaking genius.
One of my favorite features of these strawberry coconut French toast bakes is that they're completely scaleable (well, I suppose most recipes are :)). If you're serving a crowd, you can easily quadruple this recipe and bake it in a 9x13" pan. But, if you're on your own or with a friend, sometimes you don't feel like an entire 9x13" pan of French toast. And while this is definitely a situation where more is better, and days and days of French toast is no bad thing, sometimes you just want to eat baked French toast out of an adorable little ramekin meant for one person.
Now, about the bread. I chose a sprouted grains bread because I love all of the health benefits. You could honestly substitute any whole grain or rustic bread that you like (e.g. a whole grain French baguette, sourdough, whole wheat bread, etc.). Some will tell you that true French bread is only way to make French toast, but I break the rules of course 🙂 I've made baked French toast with several different kinds of bread over the years, and in my experience, sturdy whole wheat breads, baguettes, and sprouted grain breads have withstood the oven heat just fine.
The other more practical reason I like to use sprouted grain breads (like the kinds from Trader Joe's or Ezekiel bread) is that it's a staple for me, so I usually have it on hand anyway. The drier texture works really well in baked French toast, though you could also use a basic sourdough or another whole grain bread -- the sturdier, the better. For instance, a rustic French bread would be a great alternative, which I just thought of this evening when my incredibly generous friend, Laura, brought me some she picked up from the farmer's market.
^See how the coconut gets all toasty?! LOVE. <3
Strawberry coconut French toast bakes are currently my favorite way to eat eggs and toast 🙂 So if you're looking for a brunch-y item today... I hope you try it!
Oh, and did I mention? You can prep this in advance and leave them in the fridge overnight, and then just pop them in the oven the next morning.
I don't know about you, but I'm going to go enjoy me some French toast and pretend like the weekend isn't almost over.
Strawberry Coconut French Toast Bakes for Two
Individual French toast bakes with sprouted grains bread, strawberries, and coconut.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: Bake
- Cuisine: French
Ingredients
- 4 slices sprouted whole grain bread, cubed
- 1 cup sliced strawberries
- 1 egg
- ⅓ cup milk
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
- 2 Tbsp coconut flakes
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray two ramekins or mini loaf pans with nonstick spray.
- Combine cubed sprouted grains bread and strawberries in a bowl. Evenly divide among ramekins.
- In a separate bowl, combine egg, milk, vanilla, and maple syrup. Whisk together until thoroughly combined.
- Pour French toast egg batter evenly over each ramekin of bread cubes. Sprinkle coconut flakes on top of each.
- Place ramekins in oven and bake for 15 minutes, or until eggs are set and coconut flakes are lightly browned on the edges.
- Allow to cool for 5 minutes. Optional: top with more maple syrup.
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