You can place the french toast on a
cookie sheet to keep warm at 200° F. while you cook all the french toast for up
to a half hour.
Coconut Praline French Toast
1 1/4 C. milk
1 1/2 t. vanilla
2 T. praline extract
2 T. maple syrup
12 slices bread
1 C. flaked coconut
1/2 C. chopped pecan halves
Mix the first 6 ingredients together until frothy. Place coconut and nuts on a
plate. Dip the bread into egg mixture. Dip bread into the coconut mixture on 1
side only. Press it on lightly.
Place on a well oiled griddle. Be very careful not to scorch the coconut side.
Turn over once and continue to cook until the egg is set up.