The Rock’s French Toast with Peanut Butter Maple Coconut Sauce and Toasted Coconut Flakes Recipe
The Rock’s French Toast is a decadent breakfast dish featuring thick brioche soaked in a spiced custard, pan-fried to golden perfection, and finished in the oven. Served with a luscious peanut butter and maple syrup sauce, tropical coconut cream, fluffy whipped cream, and toasted coconut flakes, this recipe combines indulgent flavors and textures to create a memorable morning treat.
- Prep Time: 15 minutes (plus soaking time of 2 hours to overnight)
- Cook Time: 20 minutes (including pan-frying and baking)
- Total Time: 2 hours 35 minutes to overnight (including soaking)
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
French Toast Custard
- 250 ml whole milk
- 0.25 tsp salt
- 75 g brown sugar
- 0.5 tsp cinnamon
- 0.25 tsp vanilla extract
- 2 slices brioche bread (2 in / 6 cm thick)
- Unsalted butter (for cooking)
Peanut Butter Sauce
- 6 tbsp peanut butter (creamy or crunchy)
- 150 g maple syrup or other syrup/honey
- 6 tbsp coconut cream
Whipped Cream Topping
- 200 ml cold whipping cream
- 2 tbsp icing sugar
- 0.5 vanilla pod or 1 tbsp vanilla paste or 1 tsp vanilla extract
Garnish
- Toasted coconut flakes
Instructions
- Prepare the custard: In a bowl, whisk together eggs, whole milk, salt, brown sugar, cinnamon, and vanilla extract until the mixture is smooth and well combined.
- Soak the brioche: Submerge the brioche slices into the custard mixture, soaking each side for 2 hours. Alternatively, cover and refrigerate overnight to allow the bread to absorb maximum flavor and moisture.
- Pan-fry the French toast: Heat a non-stick pan over medium heat and add a small amount of unsalted butter. Cook the soaked brioche slices for 2-3 minutes on each side until they turn golden brown and develop a slightly crisp exterior.
- Finish baking: Transfer the browned brioche slices to a preheated oven set at 180°C (350°F) and bake for 10-15 minutes to ensure the inside is cooked through and the toast is firm yet tender.
- Make the peanut butter sauce: Warm the peanut butter in the microwave briefly until pliable, then whisk in the maple syrup until the sauce is smooth. Next, fold in the coconut cream and whisk again until all ingredients are fully combined and creamy.
- Prepare whipped cream: In a chilled bowl, beat the cold whipping cream with icing sugar and your choice of vanilla pod, paste, or extract until fluffy peaks form, adding sweetness and aroma as you go.
- Plate and garnish: Place the hot French toast on serving plates, drizzle generously with the peanut butter and maple syrup sauce, dollop whipped cream on top, and finish with a sprinkle of toasted coconut flakes for added texture and tropical flavor.
Notes
- Soaking brioche overnight intensifies flavor and texture but requires planning ahead.
- Adjust sweetness by modifying brown sugar or maple syrup quantities.
- For a dairy-free version, substitute whipping cream and butter with plant-based alternatives.
- Using thick brioche slices ensures the custard is absorbed evenly without falling apart.
- Toast the coconut flakes gently to avoid burning and bring out natural nuttiness.
Keywords: French toast, brioche, peanut butter sauce, maple syrup, whipped cream, toasted coconut, breakfast, brunch
