You know I love to post recipes that are different from the normal recipes. One of my fellow bloggers posted this Coconut Toast and I just had to try it. I am so glad that I did! This was the most delicious toast but I did decrease the amount of sugar from the original recipe slightly. I only made 1/4 of the recipe since I was the only one eating it. You don’t add anything else to it after it is baked. I was thinking it would turn out like French Toast but not even close. I’m not even sure if I can explain how it tasted other than great….but here goes. It was very crunchy like a piece of toast browned in a toaster. I picked it up and ate it right out of the oven. It was sweet as if it had syrup on it yet it was not wet at all. It had a slight toasted coconut flavor and made a perfect breakfast for me.
Source: Adapted from http://www.haphazardhomemaker.com
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Place the bread on an ungreased baking sheet.
Add the rest of the ingredients to a bowl.
Using a fork, mix until completely combined.
Place the mixture evenly on top of the bread.
Bake in a preheated 350 degree oven for 20 minutes.
Turn the broiler on and watching carefully,
broil until the coconut is a light
golden brown then serve.
- 3 Tbsp sugar
- 2 Tbsp butter, melted
- 1 small egg (I used half of a large egg)
- 1/4 cup sweetened shredded coconut
- 1/2 tsp vanilla extract
- 3 slices white bread
- Preheat the oven to 350 degrees.
- Place the bread onto an ungreased baking sheet.
- In a small bowl, use a fork and mix the rest of the ingredients.
- Divide the egg mixture between the bread spreading it evenly on top.
- Bake for 20 minutes.
- Turn oven to broil. Broil until the coconut is a light golden brown then serve.