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Lighthouse Valleyview Coconut Praline French Toast

6 eggs
1 1/4 C. milk
1 1/2 t. vanilla extract
2 T. praline flavoring (available as a coffee flavoring/espresso )
dash salt
2 T. maple syrup
12-16 slices french bread (1" thick)
1 C. flaked coconut
1/2 C. broken pecan halves
oil to coat griddle

Mix the first 6 ingredients in a large bowl until frothy. On a tray or 2 large dinner plates, spread coconut and broken pecan pieces evenly. Dip bread in egg mixture. Arrange bread over coconut and pecans, pressing lightly to cover bottom only.

Place on well oiled griddle, preheated to medium. When bottom is golden brown, turn carefully and cook until eggs are set. Watch carefully and adjust your heat so that the coconut doesn't scorch. I prefer to serve warm immediately, but you can place finished french toast on a cookie sheet and keep warm in a 200F. oven for up to 30 minutes.

Serve with any good maple flavored syrup (warmed).

Serves 6 to 8.
 

 

    
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