Creole French Toast Recipe

Inspired by The Canal Club

Time45m

Serves4

Vanilla Bean Strawberries, Coconut Whipped Cream, Pure Maple Syrup

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Ingredients

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French Toast

4 large Eggs

1 cup Milk

1 tsp Watkins vanilla extract

1 tsp Cinnamon

1 tsp nutmeg

8 slices sourdough bread

4 tbs Butter

Vanilla Bean Strawberries

2 cups strawberries

1 whole vanilla bean

2 tbs sugar

Coconut Whipped Cream

1 can Coconut cream

2 tbs powdered sugar

1 tsp Watkins vanilla extract

For Serving

1 to taste pure maple syrup

Method

Preparation of Vanilla Bean Strawberries

Prepare Strawberries

In a bowl, slice the strawberries and add sugar. Split the vanilla bean lengthwise, scrape the seeds into the strawberries, and mix well. Let sit for at least 15 minutes to macerate.

Preparation of Coconut Whipped Cream

Make Whipped Cream

Chill a mixing bowl and beaters in the freezer for 10 minutes. Open the can of coconut cream and scoop out the solid part into the bowl. Add powdered sugar and vanilla extract, then whip until fluffy and soft peaks form.

Cooking French Toast

Prepare the Mixture

In a shallow bowl, whisk together eggs, milk, vanilla extract, cinnamon, and nutmeg.

Cook the French Toast

Heat a skillet over medium heat and melt 1 tablespoon of butter. Dip each slice of sourdough bread into the egg mixture, allowing it to soak for a few seconds, then place on the skillet. Cook for about 3-4 minutes on each side or until golden brown. Repeat with remaining slices, adding butter as needed.

Serving

Serve the Dish

Stack the French toast on plates, top with macerated vanilla bean strawberries, a dollop of coconut whipped cream, and drizzle with pure maple syrup.