Today is one of those days worth photographing. From surviving my first cycling class and discovering that I love spin (where have you been all my life?!), to toasting a recently-engaged friend on the hunt for a wedding dress, to indulging in delicious eats in Prospect Park to readying myself for a decadent floor picnic, I couldn’t help but crave something sweet and perfect.
Amidst the litany of yoga studios and real estate agent offices, I found an old-world shop that serves up exotic spices, wrapped cheeses and loaves of challah bread. It was then that I conceived of a French toast recipe with the volume turned up. Lately I’ve been kind of obsessed with coconut oil — I’ve been using it as a moisturizer and deep conditioning treatment for my hair — so I’ve been thinking of new and interesting ways I can incorporate coconut into my repertoire. Married with a tub of nutella hidden in the back of my larder, I knew this French toast just HAD TO HAPPEN.
And OH MY SWEET LORD was it GOOD. Divine, actually. Breakfast worth preaching to. The sweet flakes literally melt into the challah and the nutella is pretty over the top, but it’s worth the indulgence.
4-6 slices of challah bread
1/4 cup skim milk
1 large egg
1/2 tsp coconut extract
1/4 cup unsweetened coconut flakes
1 tbsp unsalted butter
Nutella for spreading
How simple can this get? Mix all of your ingredients in wide bowl. Melt 1 tbsp of butter in a large, non-stick skillet. Lightly dip (don’t drench, or you’ll get eggy, soggy French toast) the challah into the batter and fry on the pan for approximately one minute. Switch sides and cook until golden.
Remove two slices of the French toast and slather one side with nutella to make a sticky, delectable sandwich. Continue until you can’t help but dive your fork into the yielding, soft toast. Add maple syrup, honey or confectioner’s sugar to top it all off.