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Cardamom Coconut French Toast

Spiced Coconut Milk French Toast

What’s more satisfying than breakast? I can eat breakfast for dinner, which is exactly what happened when I made my Spiced Coconut Milk French Toast. Many variations of French Toast exist, but this is hands-down my favorite way to make it. I start with Challah bread. It is buttery, lightly sweet, and the perfect texture and thickness to soak up my egg custard. You can also use brioche or simple slices of loaf bread to make this recipe. One day, if you haven’t already, try it with Challah bread to taste the difference.

I simply seasoned my French Toast with green cardamom, cinnamon, jaggery, vanilla, and salt, but you can season it any way you like. Get creative! A tip for when you make this is to whisk your egg custard after each dip so your seasonings don’t stay at the bottom. You want all that flavor to end up on your French toast! Some of my other favorite breakfast recipes include: Chocolate Blueberry Pancakes with Salted Caramel Peanut Butter Syrup, Roasted Sweet Potato, Chicken Sausage, and Goat Cheese Frittata, and Uppumav/Upma (Spiced Semolina).

If you have any questions about my recipes, cooking tips, or anything reach out to me on Instagram @thefamiliarkitchen

Spiced Coconut French Toast

Spiced Coconut Milk French Toast

French Toast is one of my favorite quick and flavorful meals to make for any time of the day. Simply spiced with floral green cardamom, nutty jaggery, and cinnamon, this dish is sure to make faces smile.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American, Fusion, Indian
Keyword: breakfast, brunch, french toast
Author: The Familiar Kitchen


  • Challah Bread, 8-10 slices, cut 1" thick
  • Unsalted Butter, 2 tbsp
  • Maple Syrup, Honey, or Just Date Syrup for drizzling
  • Fresh Fruit for topping

Egg Custard Ingredients

  • Evaporated Coconut Milk, 1 cup I use the Nature's Charm brand
  • Eggs, 4
  • Jaggery, 1/2 cup
  • Green Cardamom, 8-10 pods, ground

  • Cinnamon, 1/4 tsp
  • Vanilla Extract, 1 tbsp
  • Salt, 1/2 tsp


Make the spiced egg custard.

  • Use a hand mixer to mix the evaporated coconut milk and eggs. Once the eggs are fully combined and lightly pale (after about 2 minutes) add in the remaining ingredients. Pour this mix into a flat/shallow dish to make it easier to dip the challah slices.

Dip and cook.

  • In a skillet on medium-high heat, add the unsalted butter. Once it's melted and rolled around the pan, we're ready to make the French Toast.
    Whisk the egg custard before each dip so the spices end up on your toast. Dip one side of the challah bread so it gets coated, followed by dipping in the other side. Don't submerge this for too long, a second or two is all you need. Gently let the excess drip off and then place one side flat in the skillet.
    Let this cook for about 2 minutes or until you see the edges firm up and it's lightly browned. Then use a spatula to gently flip the French Toast. Cook for another 2 minutes.


  • Place the French Toast on your serving plate or dish and top with fresh fruit (like strawberries and bananas), add a pad or two of butter, then drizzle with warm maple syrup, honey, or Just Date Syrup. A dusting of powdered sugar is always a plus, too! Enjoy!

Cardamom Coconut French Toast

When I was a kid, one of the first things my mom taught me how to make was a hot cup of chaya (homestyle tea). It was like a rite of passage…and an invitation to her colorful, spice-filled kitchen. The most exciting part back then was daringly pouring the steamy, caramel-colored goodness from one steel cup to another so I could cool it down and get that classic, frothy texture to sit atop the tea. It’s a recollection of my childhood every time I do it. That same magical feeling still shines through my recipes, both new and old. There’s just nothing like creating a dish so full of evocative flavor and love. It’s what gives me joy and the inspiration to share this experience with you every day! It’s something I hope offers you adventure, a little piece of home, and maybe even something a little familiar.

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