Mélange Travel & Lifestyle Magazine October 2016 - Page 308
The Hermitage Famous Coconut French Toast | Mélange Travel & Lifestyle Magazine
4 cups corn flakes cereal 2 cups shredded coconut 1 egg 1 cup milk Sliced bread, white or wheat 3 tbs butter
Orange Blossom syrup 2 cups sugar 1 cup water 1 tbs orange juice or 1 tsp orange essence
Blend corn flakes and shredded coconut together and place in a flat dish. Whip egg and milk in a mixing bowl. If the bread is not sliced, cut half inch thick slices bread. We use thick slices of our homemade bread. Dip the bread first into the liquid mixture on both sides - not too much that the bread falls apart. Then take the bread and dip it into the blended mixture of cereal and coconut. Coat both sides evenly. In a heavy frying pan on medium heat, add butter until it melts and gently sizzles. Fry the bread until is is golden brown on both sides. Stack two pieces of bread together and cut diagonally. Garnish with orange wedge.
For the syrup: put sugar and water in a saucepan. Heat to boiling then reduce to simmer until syrup thickens. Let cool. While it’s still warm, mix in orange essence/juice. Serve syrup warm. 304