French toast with coconut cream cheese filling

This is a great weekend breakfast recipe! These French toasts pockets filled with coconut flavored cream cheese are a favorite of mine for a lazy Sunday morning.

Preparation Time: 35 min | Cooking Time: 30 min | Serves: 3 portions (of 2 toasts each)

 

What you’ll need (for 6 French toasts):

For the toast 

  • 12 slices of white bread
  • 2 eggs
  • 2 Tbsp of milk
  • 2 tsp of vanilla extract
  • 1/4 tsp cinnamon

For the filling

  • 100g (full fat) cream cheese
  • 1/4 cup honey
  • 1/4 tsp cinnamon
  • 1 Tbsp dessicated coconut

To serve (optional)

  • Icing sugar
  • Cinnamon
  • Maple syrup

 

Method:

  • Preheat your oven to 200ºC.
  • Combine the filling ingredients (cream cheese, honey, cinnamon and coconut) until you obtain a smooth texture. Refrigerate for about 30 minutes.
  • While your cream cools, start preparing the pockets. Using a rolling pin, roll each bread slice over a hard surface to flatten them.
  • Using a cookie cutter, a jar or a glass (with a diameter of about 10-11cm) press firmly to cut a circle out of bread slices (you can save the scraps and let them air dry to make breadcrumbs!)
  • Scoop a tablespoon of the filling mixture onto the center of the circle. Place another circle on top of this and use a fork to unite the edges, being careful not to press the center or your filling might spill out.
  • In a shallow bowl, mix together the milk, eggs, vanilla extract and the cinnamon.
  • Dip each pocket in this mixture, allowing the excess to drip off.
  • Place the pockets on a baking tray and bake them for 20 minutes at 200ºC.
  • Remove them from the oven and sprinkle icing sugar, cinnamon and some maple syrup.
  • Enjoy!

 


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