It’s French toast, but not as you know it, with a distinctly Australian spin thanks to the coconut sugar coating

French toast is such a treat for a weekend breakfast, and I’ve found a way of making it even more decadent. Here, I’ve been inspired by the Australian lamington cake, tossing the just-fried toast in a coconut-sugar coating before serving it alongside sweetened cream and a raspberry compote. You’re welcome.



Lamington french toast bites

Prep 20 min

Cook 25 min

Serves 4-6

6 slices thick cut bread

2 large eggs

160ml milk

1 tsp vanilla extract bean paste

½ tsp fine salt

60g caster sugar

45g unsalted butter



For the raspberry compote

250g raspberries (fresh or frozen)

2 tbsp caster sugar

1 tbsp lemon juice

3 tbsp water

For the cream

300ml double cream

2 tbsp caster sugar

1 tsp vanilla extract



For the coconut coating

200g caster sugar

200g desiccated coconut, toasted

First, prepare the raspberry compote. Add all the ingredients to a saucepan and bring to a boil for five minutes, stirring occasionally. Reduce the heat to low and leave to simmer gently for 10 minutes. Cool the mixture to thicken.

Next, the cream. Whisk all the ingredients together to form soft peaks, then store in the fridge until ready to use.

Now get started on the toast. Cut the crusts off the bread, then cut each piece of bread into six, equal rectangles, to emulate a slice of lamington cake. Whisk the eggs, milk, salt, vanilla and sugar in a medium sized bowl. In a separate bowl, make the coating, mixing the desiccated coconut and sugar together.

Melt the butter in a large frying pan over a medium heat – be careful not to let it turn brown. Toss the bread pieces into the eggy mixture, then shake off the excess with your hands. Put the bread pieces in the frying pan and cook until golden brown on all sides. This should take two to three minutes.

Remove the bread pieces from the frying pan, and toss straight into the coconut coating before plating up. Repeat with the rest of bread pieces. Serve with the cream and raspberry compote alongside.











