Coconut French Toast with Raspberry Syrup

coconut-toast-rapsberry Jim Bathie


  • 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


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.

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