My contribution to the brunch tomorrow is what I am calling "Double-French Toast" because I am using crossaints!I sliced them and let them dry out all day and just whipped up the "soak" of coconut milk, cream, vanilla and agave syrup and lots of eggs and covered them and put them in the refrigerator downstairs to chill. Tomorrow morning I will add melted butter followed by pineapple preserves and all natural (not sugar sweetened) coconut shavings and bake them. Pina colada French toast!
Posted on: Sat, 17 Aug 2013 22:58:54 +0000
Trending Topics
Recently Viewed Topics
© 2015