Feel like mixing it up? Try coating your French toast in shredded coconut, then add some homemade raspberry syrup and voila—an exotic twist on a breakfast classic! Watch the video for the recipe and the step-by-step demonstration. Your friends—and your taste buds—will thank you.

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Ingredients

2 large eggs
1/2 cup 1% low-fat milk
1 tsp. vanilla extract
4 thick slices sourdough bread
2 Tbsp. shredded coconut
cooking spray
1 cup raspberries
2 Tbsp. maple syrup

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Preparation

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.

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Nutrition 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