Hey there, breakfast lovers! Let me tell you about my absolute favorite Florida-inspired breakfast that’ll make you feel like you’re lounging on a sunny beach, even if you’re just in your PJs at home. I’m talking about my Tropical Paradise French Toast with Orange-Coconut Cream – trust me, it’s a game-changer!
Y’all, I discovered this recipe during a girls’ weekend in Key West, and after some tweaking in my kitchen (and maybe a few tasty failures), I’ve perfected this little slice of heaven. Let me spill the tea on how to make this magic happen!
Ingredients (serves 4):
– 8 thick slices of challah bread (because we’re fancy like that!)
– 4 large eggs
– 1 cup coconut milk
– 1/4 cup Florida orange juice (fresh-squeezed, pretty please!)
– 2 tsp vanilla extract
– 1 tsp cinnamon
– 1/2 cup shredded coconut
– 2 ripe mangoes, diced
– 2 tablespoons butter
– Pure maple syrup
For the Orange-Coconut Cream:
– 1 cup heavy cream
– 2 tbsp powdered sugar
– 1 tsp orange zest
– 1/4 cup toasted coconut flakes
Now, honey, let’s get cooking! 🌴
Instructions:
1. First things first, whisk those eggs, coconut milk, orange juice, vanilla, and cinnamon in a shallow dish. (Pro tip: if you’re not fully awake yet, maybe have your coffee before handling raw eggs 😉)
1. Dip each bread slice in this heavenly mixture, letting it soak for about 30 seconds per side. While you’re doing this, heat up that butter in a large skillet over medium heat.
1. Cook each slice until it’s golden brown and crispy on both sides (about 3-4 minutes per side). And please, don’t be that person who walks away – nobody likes burnt French toast!
Speaking of toast, if you’re loving this recipe so far, make sure to follow me on Newsbreak for more mouthwatering recipes daily! I’ve got so many more delicious treats up my sleeve, y’all!
1. While your French toast is cooking, whip up that cream with powdered sugar until soft peaks form, then fold in the orange zest and half the toasted coconut.
1. Stack those beautiful golden slices, top with the orange-coconut cream, diced mangoes, remaining toasted coconut, and a drizzle of maple syrup.
Oh. My. Goodness. The way the tropical flavors dance together is just _chef’s kiss_! The creamy coconut, the bright orange, and the sweet mango make this breakfast feel like a vacation on a plate.
You know what makes this recipe even better? It’s totally customizable! Sometimes I add some sliced bananas or a sprinkle of macadamia nuts when I’m feeling extra fancy. And between us girls (and guys!), a tiny splash of rum in the cream mixture takes this from breakfast to brunch real quick! 😉
Don’t forget to follow me on Newsbreak for more delicious recipes like this one! I share new recipes daily, and trust me, you don’t want to miss out on what’s coming next. Drop a comment below and let me know how this tropical dream turned out for you – did it transport you to paradise, or what?
Now, if you’ll excuse me, I’ve got a date with these leftovers and my favorite mimosa recipe (which might just be your next must-try breakfast cocktail!). XOXO! 🌺🍊
