Spicy Coconut French Toast

June 17, 2010

That Man Can Cook~

My husband is adorable. He is! It’s amazing how a person’s quirky little behaviors can develop into all the reasons you love them! Let me tell you about his kitchen habits.

First of all, he says he LOVES to cook, then tags on, “But why would I do it, when YOU do it so much better!” A compliment and cop-out rolled into one. He does however, make dinner a couple times a year. This is how it plays out. One random evening he casually states, “Babe, I’m going to cook for you tonight!” “Great!” I reply. Then he rushes off to the store to spend WAY too much money on one meal. He comes home, loaded down with bags, and bustles around the kitchen for HOURS…and hours. Every time I peek into the kitchen, he tilts his head, gives me a half-cocked smile and says, “It’s almost ready.” By the time it actually IS ready, I have fed the kids (PB&J) and tucked them into bed. Then we sit down for a lavish dinner and he critiques his dishes and technique throughout the whole meal! It’s very cute…maybe you have to be there to understand!

One area where he truly excels is breakfast making. He actually makes breakfast as much, if not more, than I do. He’ll come downstairs on any given morning and starts cracking the eggs. In fact, he would probably tell you his signature dish is Steak and Eggs. Anytime our “guy friends” come over, that’s what he serves them. It doesn’t matter what time of day (or night), they eat steak and eggs. They seem to like it because they keep coming back!

Every now and again, he gets really creative when making breakfast for the family. He likes to experiment with egg dishes and french toast. We have had an occasional egg-disaster, but usually his breakfasts are quite good. A couple of weeks ago he came up with the idea of putting cayenne and coconut together in his french toast. Genius…I married a genius! I’m a big fan of a sweet and spicy combo, so in my book this was just perfect!

When I make french toast, I usually use some sort of whole-grain bread and take it easy on the fat. Daddy’s version is not what we’d call “health food”, but I suggest you make it as is without trying to lighten it up. It will definitely taste better! The bread should be thick white bread so it stand up to the egg mixture, but doesn’t compete with the other flavors. Also, don’t skimp on the oil! The idea is to create an ultra-crispy exterior with a moist, almost custard-like interior. It takes a decent amount of oil to create this effect.

If you’ve been following ASP, you’ve probably noticed I have a thing for quotes. I couldn’t decide on ONE marriage quote, so here are a few to ponder!

Success in marriage does not come merely through finding the right mate, but through being the right mate. ~Barnett R. Brickner

A happy marriage is the union of two good forgivers. ~Ruth Bell Graham

A first-rate marriage is like a first-rate hotel: expensive, but worth it. ~Mignon McLaughlin

Why does a woman work ten years to change a man’s habits and then complain that he’s not the man she married? ~Barbra Streisand

To Prepare:

Heat a large skillet to medium. Whisk the first seven ingredients together in a baking dish or large bowl.

Pour the coconut onto a plate. Pour enough oil in the skillet to completely coat the bottom. Dip each slice of bread into the egg mixture for 15-20 seconds per side.

Then dip the slices in the coconut on both sides for an even coat.

When the oil is hot (slightly smoking), start frying one slice as a test batch. Cook for 1 minute per side. Watch for a crispy golden-brown crust. The coconut may turn a deep brown, but avoid BLACK! If the coconut burns before the crust has formed, turn the heat down a little.

Add more oil as needed and continue with the rest of the bread. Serve warm with maple syrup and berries!

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Yield: 4-6 servings