First make the topping: Place coconut in shallow pan. Toast in oven at 350F until golden brown. Set aside. Combine peaches, cream of coconut and brandy in a deep skillet. Cook for 8-10 minutes. Reduce heat to a low simmer while preparing toast.

To make the toast, combine milk, eggs, and vanilla in large shallow bowl. Soak bread slices in egg mixture until soggy. Fry toast until golden on both sides in a lightly greased skillet at medium-high heat.

Serve French toast with a generous amount of peach topping and sprinkle with toasted coconut.


From Georgia - The Peach State! Enjoy!

Mr Breakfast would like to thank Britney for this recipe.

Recipe number 1310. Submitted 7/26/2004.
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