A few days ago, 2.0 announced that we were to start dieting. Twenty seven of you thought it was a brilliant idea, and my mother sent me an email about eating vegetables.
Sometimes, as I eat my breakfast and gaze out the window, I can see people frolicking in the out-of-doors. Some of those people are running. Running for fitness. And though exercise might seem like a better option than reducing caloric intake, I don’t run unless being chased.
That said, several years ago, just before meeting 2.0 (and in a fit of insanity), I gave running a try for several
months weeks days. One morning, whilst running from nothing in particular, a most peculiar thing happened. As I approached a man on the sidewalk, he cleared it for me. He moved right off the sidewalk and onto the road. He flung his arms out to the side and acted as a human barricade. He kept the path completely clear with his outstretched arms and wide stance. And as I passed, he yelled, “good for you!”
I was pretty confused. Mostly because the “good for you” was the kind you expect to hear hollered at someone facing great challenges or adversity in life. It was the kind of good for you reserved for someone learning to walk again after a freak unicycle accident, or a hoarder who has finally managed to find their toilet under 5 million pounds of garbage. Survive a run-in with a garishly made-up clown in a dark alley? Good for you.
The “good for you” was accompanied by a fist pump in the air. And it was yelled very loudly – loudly enough to stop a number of people in their tracks to watch me run by. And as I rounded the corner I could hear a, “you go girl!” in the distance.
That’s why I don’t run for fitness. People get creepy about it. And if you aren’t going to run for fitness, you probably shouldn’t bother with the pretence of dieting. Which brings me to this French toast.
This French toast is soft, sweet and filling. The buttery, egg-infused brioche makes it especially rich, and the oatmeal coconut crusting gives it a little chew. We prefer our French toast swimming in a pool of maple syrup, but it would also be nice with a dusting of confectioner’s sugar and some fresh fruit. Brioche has a tender crumb, and works best for this recipe, but I think challah would do nicely as well.
. . .
Oatmeal Coconut Crusted Brioche French Toast
Serves 4-6 – depending on size of loaf, slices and appetites.
- 1 large loaf brioche, sliced
- 1/2 cup oats (old fashioned, not quick-cook)
- 1/2 cup shredded sweetened coconut
- 1/4 cup brown sugar, packed
- 3 eggs
- 3/4 cup milk
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon
- salt oil or butter for frying
Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients.
Preheat your skillet over medium heat. Preheat oven to 175°F if not serving immediately (to keep French toast warm – see notes at bottom of recipe).
In a dish or plate with lip, combine the oats and coconut. Set aside.
In a large bowl or dish, whisk together the brown sugar and eggs, ensuring they are well combined and smooth. (Your dish should be wide enough to allow for easy bread dunking.) Whisk in the milk, heavy cream, vanilla, cinnamon and salt, until well combined.
Lightly butter or grease the preheated skillet. Dip two or three slices of brioche in the milk mixture, coating all sides of the bread. Allow the excess to drip off and then dip in the oat/coconut mixture, coating both sides (use your fingers to gently pat the coating down so it will stick).
Place the slices in the warm skillet and cook until golden brown, then flip and cook second side until golden. Transfer the French toast to the oven to keep warm, and repeat until the entire loaf of brioche is cooked.
Serve with maple syrup or garnish of choice.
- I like to re-whisk the milk mixture before dunking each piece of bread to ensure the cinnamon stays evenly distributed.
- If you run out of the oat/coconut coating, simply add more to the mix at a 1:1 ratio.
- If not serving immediately, keep your French toast warm in the oven – preheat the oven to 175°F and place a baking sheet or heat-proof dish on the centre rack. Store the cooked French toast in there until serving – no more than 30 minutes, or your toast will be… toast.