Sunday is probably my favorite day of the week. Though I am usually up early anyway, it’s the only day of the week that I don’t feel like I HAVE to get up early. Today was especially delightful because my husband woke me with coffee in bed… my brand-new beautiful king-sized pillow top bed that makes me feel like I am sleeping in the clouds (well, as much as one can feel like you are sleeping in the clouds when there’s an 11 lb dog jammed into your side like he’s holding on for dear life). It was a beautiful morning here in New England — spring clearly (finally) in the air. We laid in the clouds for some time this morning, staring out at the lake while contemplating what the day might have in store for us while in no rush to make anything happen.
When hunger finally overruled laziness, I sauntered into the kitchen to see what sort of fun breakfast concoction I could make for the man who just brought me coffee in bed. In an effort to (1) use up some leftover crushed pineapple I had in the fridge from another recipe and (2) continue to find ways in which to get us both consuming more coconut oil (both for its health benefits and because it tastes so good), I came up with pineapple, coconut and cream cheese-stuffed french toast with a delicious coconut/maple syrup. And oh, was it devine! It was sweet, but not too sweet (I don’t like very sweet foods for breakfast) and filling yet not too heavy. We managed to have some leftover and I can’t wait to have it again tomorrow!
Pineapple, coconut cream cheese-stuffed french toast
8 slices of bread (I use wheat bread because it is what I had on hand — it was delicious, but you might try Challah, too)
4-oz cream cheese, softened
2 T crushed pineapple
1/2 C milk
2 large eggs
1 tsp coconut extract
1 C shredded sweetened coconut
2 T coconut oil, divided
1 T maple syrup
In a small bowl, whisk together eggs, milk and coconut extract (if you prefer your french toast on the sweet side, try adding 1/2 teaspoon of sugar as well).
In a separate small bowl, whisk together the pineapple and cream cheese. Spread the cream cheese mixture onto each of the bread slices and then make 4 sandwiches.
On a small plate, spread the shredded coconut.
Melt 1 tablespoon of coconut oil on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side and then press each side of each sandwich into the shredded coconut. Cook the sandwiches until golden brown, 2-3 minutes per side. Transfer to a plate and lightly dust with confectioners sugar.
For the syrup: In a small saucepan, melt the remaining tablespoon of coconut oil and the maple syrup over medium-low heat and melted and combined. Drizzle immediately over french toast.