Repost from June 2014.

In 2011, we spent a week on Peter Island in the British Virgin Islands—a trip so special that we still reminisce about it with the friends we traveled with. Since everyone arrived at different times, and some were early risers while others slept in, breakfast was a solo affair. That meant plenty of time to take in the morning scene: fresh fruit, beautifully plated dishes floating past to other tables, and a front-row view of the menu’s best offerings.

One dish that immediately caught my eye was the French toast—two thick, crispy slices coated in coconut and stacked into a striking pyramid. So unique! Of course, I had to try it. And then I ordered it again. And again.

Fast forward a few years—after dreaming of returning to the BVIs—we learned to sail with Offshore Sailing School, determined to bareboat and explore the islands on our own. On our first trip back, we couldn’t resist picking up a mooring ball and stopping by Peter Island for breakfast. And let me tell you—yay!—the coconut French toast was still on the menu, and it was just as incredible as I remembered. I savored every bite. I devoured it. And I may or may not have stabbed my husband’s hand with my fork when he tried to sneak a few bites off my plate.

Since I can’t have Peter Island’s French toast anytime I crave it, I set out to recreate a version that comes pretty close. Brioche is the perfect base for French toast. For this recipe, I use a 10-inch loaf pan, but you can also use a traditional brioche mold and cut the slices however you like. The best brioche has a rest overnight in the fridge, but if you’re impatient (like me), you can skip that step and still get a beautiful loaf.

I love baking bread. There’s something so wholesome and meditative about working with dough—mixing, kneading, watching it rise—and then the anticipation of that first warm slice. This recipe has multiple parts: making the brioche, toasting the coconut, and then preparing the French toast. This is a plan-ahead breakfast, but so worth the extra effort.

Brioche Ingredients:
⅓C warm whole milk, 110°F
2 ¼t/1 package yeast, NOT rapid rise/instant
4T sugar
2 eggs, beaten
5T butter, room temp and soft
290g flour
¼t kosher salt
Egg wash:: 1 egg yolk + 1t milk

Directions: Put the dough hook on your stand mixer. In the bowl of the mixer, pour in the warm milk, sugar, and yeast. Stir to combine, and let it sit for about 10 minutes to wake up the yeast. It should bubble a bit. If it doesn’t, the yeast is probably dead. If that happens, get new yeast and start over.

Turn the mixer to medium-low and slowly add the eggs. Beat until combined, about 5 minutes on low. Add the flour and salt in small increments, and beat on medium speed for 5 minutes. Add the butter one tablespoon at a time. Once all the butter is added, turn the mixer to low and knead the dough for 10 minutes or until the dough is smooth and starting to pull away from the sides of the bowl. It should feel springy to the touch. If the dough is too sticky, add a bit of flour and knead another 5 minutes.

Butter a large stainless steel bowl. Place the dough in the bowl, loosely cover it with plastic wrap, and place in a warm area of your kitchen to rise for up to 2 hours, or until doubled in size. Punch down the dough. Remove it from the bowl, and rolling it with both hands, work the dough into a loaf shape.

Butter a 10” loaf pan. Place the dough into the loaf pan. Loosely cover the dough again with the plastic wrap, and let it rise , about 1½ – 2 hours, or until doubled in size.

Preheat the oven to 350°.

Prepare the egg wash by using a fork to blend the egg yolk and milk. Brush the egg wash over the top of your loaf and bake in the oven for 20-25 minutes or until golden. The loaf should sound hollow if you tap it on the bottom. Let the bread cool for a couple minutes, then remove the loaf from the loaf pan and place on a wire rack to continue cooling at least an hour, preferably 2 hours.

Coconut Brioche French Toast
Ingredients:
2C toasted coconut (see below)
8 eggs
½C low-fat coconut milk
1C whole milk
1T vanilla or dark rum
1T superfine sugar
1 loaf of brioche, sliced into generous 1“ slices
4T+ butter
4T+ coconut oil
For serving: maple syrup + fresh berries, sliced bananas, or other seasonal fruit of choice

Directions: In a shallow bowl, whisk the eggs, coconut milk, whole milk, vanilla, and sugar until combined. The coconut milk will be lumpy. Whisk it hard or use a hand mixer.

Dip the bread slices into the mixture and let the bread soak for at least a minute each side.

Press each side of the bread into the toasted coconut. You may have to turn them a couple times to make sure that the coconut sticks to the sides.

Heat a skillet on medium high heat and add the butter and coconut oil in equal amounts. Cook the bread until it’s golden on all sides. Keep an eye on that bread, the coconut crust can burn. Add more butter and coconut oil as needed to cook the French toast (this is not the time to skimp on the butter). Transfer to a platter and keep warm in the oven tented with foil until all slices are ready.

Serve with fresh fruit and maple syrup.

Toasting coconut is very simple: start with unsweetened, flaked coconut. I like the large, organic coconut flakes for baking because you get more coconut flavor in every bite. Preheat your oven to 300°. Spread the coconut on a cookie sheet in a fairly thin layer. Bake for about 20 minutes until just toasted. Check on the coconut frequently and give it a stir because it burns very quickly.

Notes:
T = Tablespoon
t = teaspoon