When it comes to brunch with flair, leave it to Tan France to bring a touch of sparkle to the table. In With Love, Meghan Season 2, he spends the day with Meghan and takes the humble French toast and gives it a tropical twist, coating thick slices of milk bread in golden coconut and topping them with all the extras. The result is a dish that feels indulgent yet playful, perfect for lazy weekend mornings or a breakfast spread that needs a little wow factor. Think crisp, buttery edges, fluffy custard-soaked centres, and a crown of fruit, syrup, and even flower sprinkles if you want to channel Tan’s signature charm.
Ingredients (serves 2)
1 loaf milk bread, sliced (Texas toast works well too) 3 large eggs 1 cup half-and-half Splash whole milk 1-2 teaspoons powdered sugar, plus more for serving Ground cinnamon, to taste Grated coconut Salted butter, plus more for serving Fresh fruit, for serving Maple syrup, for serving
Optional: flower sprinkles, for serving
Method
In a shallow bowl, whisk together eggs, half-and-half, whole milk, cinnamon, and powdered sugar.
Put the coconut in another shallow bowl.
Meanwhile, place a non-stick pan over medium heat. Melt enough butter to coat the pan.
Toast each slice of bread for 1 minute or so to get the exterior a little crispy before adding to the custard mix.
Dip each bread slice in egg mixture and poke with a fork to allow the mix to get further into each slice, making sure to coat both sides.
Dip each slice into the shredded coconut, making sure to coat both sides.
Place dipped bread into a hot pan with more butter and cook for about 4 minutes, flip, and continue to cook for another 4 minutes on the other side.
Repeat for the rest of the bread, adding more butter as needed.
Garnish with fresh fruit, butter, powdered sugar, maple syrup, and flower sprinkles if desired.
When it comes to brunch with flair, leave it to Tan France to bring a touch of sparkle to the table. In With Love, Meghan Season 2, he spends the day with Meghan and takes the humble French toast and gives it a tropical twist, coating thick slices of milk bread in golden coconut and topping them with all the extras. The result is a dish that feels indulgent yet playful, perfect for lazy weekend mornings or a breakfast spread that needs a little wow factor. Think crisp, buttery edges, fluffy custard-soaked centres, and a crown of fruit, syrup, and even flower sprinkles if you want to channel Tan’s signature charm.
Ingredients (serves 2)
1 loaf milk bread, sliced (Texas toast works well too)
3 large eggs
1 cup half-and-half
Splash whole milk
1-2 teaspoons powdered sugar, plus more for serving
Ground cinnamon, to taste
Grated coconut
Salted butter, plus more for serving
Fresh fruit, for serving
Maple syrup, for serving
Optional: flower sprinkles, for serving
Method
Watch the latest season here.
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