Coconut Praline French Toast
Kathy Van Houten
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.