Coconut French toast

Coconut cream adds a taste of the Pacific to French toast. Photo / Doug Sherring

1 Make a mix of eggs and coconut cream.

2 Dip slices of brioche or baguette into this, allowing the bread to absorb the mix.

3 Heat a mix of butter and oil in a solid frypan and brown one side of the soaked bread. Flip over, finely grating a little palm sugar on to the cooked side as the base cooks. Keep the breads warm.

4 Slice some bananas long ways and fry these, flesh side down in the same pan.

5 Serve the French toast with the bananas, some grilled bacon and maple or vanilla syrup. Or skip the bacon and offer a fruit salad and some lemon wedges.