Island Inspired French Toast

French Toast:Ingredients

You know it’s going to be a good vacation when the taxi driver from the airport inquires about your tropical drink of choice, then promptly calls your hotel to place an order. Seven minutes later a friendly staff member greets us in an airy lobby with two pink Bahama Mama’s in frosty tumblers. Thick slices of juicy pineapple hang from the rims waiting to be dunked into the rum cocktail.

Every now and then even the most die-hard workaholic appreciates a few days of doing absolutely nothing. And absolutely nothing is exactly what I did over the July 4th weekend on the dreamy island of Eleuthera in the Bahamas where the water is the definition of turquoise blue and the sand is as soft as sifted flour, warm and white from the sun.


This ridiculously lazy vacation took place at The Cove, a sexy, elegant, slick but unpretentious 3-month old high end-resort where a dozen or so white bungalows punctuate an expansive lawn that leads down to two private beaches. White hammocks swing lazily in the breeze, supporting readers lost in their trashy beach novels and ready at night for a playful couple up for a physical challenge and the rush of possibly getting caught. Hey, I’m not one to judge. After a day in the ocean, drinking slushy piña coladas under a beach umbrella and knocking back a few glasses of champagne with dinner, creativity is awakened…


After a night of raunchy activities, famished guests can either enjoy breakfast outside along a sunken white bar built into a point that acts as a natural divider for the two beaches, or at the hotel restaurant adjacent to the glassy infinity pool. The French toast, with extra richness and crunch from coconut and macadamia nuts, is one of the menu highlights. My interpretation uses thick slices of challah bread and begs you use more shredded coconut and chopped macadamia nuts than you really need. Slathered in butter and drizzled with syrup, this is a breakfast that will give you all the energy you need for another day of the unbelievably decadent, and surprisingly rewarding, activity of doing absolutely NOTHING.

Coconut & Cream 2

Serves 2

4 slices challah bread, 1 inch thick
2 eggs
2 Tablespoons milk
2 Tablespoons heavy cream
2 teaspoons sugar
¼ teaspoon vanilla
2 Tablespoons unsweetened shredded coconut
2 Tablespoons chopped raw macadamia nuts

Nuts and Eggs

  • In the shallow bowl mix the eggs, milk, cream, sugar, and vanilla. Mix well until fully combined. Add the coconut and macadamia nuts. Stir to combine.
  • Place a skillet on the stove over medium heat. Add enough oil to lightly coat the pan.
  • Dunk the slices of bread into the egg mixture. Once the egg mixture is sopped up, use your fingers to scoop up any remaining coconut and macadamia nuts. Slather generously on both sides of the bread.
  • Gently place the slices in the hot skillet and cook over medium heat. The sugar, coconut, and macadamia nuts are all sensitive to high heat so be patient and let it cook low and slow until golden brown on both sides.
  • Remove from pan, spread generously with butter and serve with syrup.


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