Hi, there! I'm Yolanda—happily married to Aaron—my best friend and soulmate for three years now. We live in Virginia and love exploring our surroundings together. This space is a collection of our stories about food, photography, and travel. As we are inspired by the life we see around us, we hope to share that inspiration with you. Have a fabulous day!
If you think you have died and gone to heaven, you might be right when you bite into this sinfully delicious breakfast! The melange of toasted coconut and cream cheese, sandwiched between two soft, fluffy slices of bread—mmm, it just can't get any better! I came across this recipe at Will Cook For Smiles, and adapted it to what I had on hand.
I know you won't believe me when I tell you that this only took me around 30 minutes to make. But try it for yourself. You will want to make this all the time! It is an addiction!
6 1-inch slices of any bread you use for French Toast
2 large eggs
2 tsp vanilla
4 ounces cream cheese, softened
1 tsp granulated sugar
2 tbsp powdered sugar
1 1/2 cup sweetened coconut flakes
1 tbsp oil for cooking
Preheat a pan on medium heat.
In a small bowl, mix the cream cheese, powdered sugar and 1 tsp vanilla together until well combined. (I used my stand mixer and it was done in a few seconds.)
In another bowl, preferable shallow so you can dip the bread in easily, whisk the eggs, the remaining vanilla, and the granulated sugar until smooth.
In a third bowl, pour the coconut flakes .
Spread the cream cheese mixture on two slices of bread. Slap them together. Dip the sandwich in the egg mixture and then into the coconut flakes. Press the flakes lightly so they stick on the bread.
Cook the French Toast on medium heat for about 3-5 minutes on each side. (If the coconut toasts too fast, reduce the heat a bit.)
Serve hot with any topping of your choice - more powdered sugar, maple syrup, honey, berries, whipped cream - any thing that you like. Devour without interruption.