A unique dish that combines sweet and savory elements with rich miso caramel sauce and a delightful toasted coconut topping, perfect for a weekend brunch or special occasion.
Ingredients
Scale:
4 slices of thick bread (such as brioche or sourdough)
2 large eggs
1 cup almond milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons white miso paste
1 tablespoon unsalted butter
1 large banana, sliced
1/2 cup sweetened shredded coconut
Fresh mint leaves for garnish (optional)
Instructions
In a medium saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves completely, then stop stirring and let it boil without disturbance for about 5-7 minutes, or until it turns a deep amber color.
Remove from heat and carefully whisk in the heavy cream. After the bubbling subsides, add the miso paste and butter, whisking until smooth and fully incorporated. Set aside to cool slightly.
In a shallow bowl, whisk together the eggs, almond milk, vanilla extract, ground cinnamon, and a pinch of salt until well combined.
Preheat a non-stick skillet over medium heat. Dip each slice of bread into the egg mixture, allowing it to soak for a few seconds on each side.
Place the soaked bread slices onto the skillet. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
In a small skillet, add the shredded coconut and toast over medium heat for 2-3 minutes, stirring frequently until golden brown.
On each plate, stack the French toast slices. Top with sliced bananas, drizzle generously with the miso caramel sauce, and sprinkle the toasted coconut over the top. Garnish with fresh mint leaves if desired. Serve immediately.
