Orange Ambrosia French Toast
Homemade challah coconut French toast topped with an Orange Ambrosia Compote and Coconut Whipped Cream and served with an Orange Ambrosia Salad.
Equipment
- an electric mixer
Ingredients
For the Orange Ambrosia Compote:
- 1 cup peeled and diced orange
- 1 tbsp. granulated sugar
- 2 tbsp. unsalted butter
- ¼ cup unsweetened coconut flakes
For the Challah Coconut French Toast:
- 8 one inch thick slices of challah (recipe below)
- 4 eggs
- 4 tbsp. unsweetened coconut milk
- 4 tbsp. unsalted butter
For the Coconut Whipped Cream:
- 1 cup heavy cream
- 2 tsp. granulated sugar
- 1 tsp. coconut extract
For the Orange Ambrosia Salad:
- 4 peeled and sliced oranges (with all the pith cut off), cut in ¼ inch slices
- 1 tbsp. unsweetened coconut flakes
- 2 tbsp. coconut water
Instructions
- Begin by making the Orange Ambrosia Salad: In a bowl simply stir together the ingredients.
- Next, make the whipped cream: In the bowl of an electric mixer with the whisk attachment, beat together all the ingredients until the cream is fluffy. I used a piping bag with a star tip to pipe on the cream.
- Next, make the Orange Ambrosia Compote: In a three quart saucepan over medium heat melt the butter. Add the orange, sugar, and coconut. Bring to a simmer and then turn off the heat. Cover to keep warm.
- For the French Toast: Beat the eggs with the coconut milk in a bowl.
- In a large nonstick skillet, melt two tablespoons of butter on medium heat. Dip two slices of bread in the egg mixture, briefly. Don't soak the challah in the eggs. Fry the challah on each side until golden. Add more butter as needed to cook all the challah slices.
- Top the French toast with the compote and whipped cream and serve with the salad.
Tried this recipe?Let us know how it was!