Coconut Praline French Toast
Kathy Van Houten
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the coconut and pecan mixture.
In well greased skillet place coated bread slices,
cook until coconut is golden brown.Turn carefully
adjust heat to keep coconut from burning.
on a cookie sheet and keep in oven set at lowest temp to keep warm so can serve all at same time.
Serve with warmed maple syrup.
one Tablespoon vanilla extract with 1/2 cup milk or Heavy cream.