Coconut Bimini Toast

Matt's Marvelous Mouthwatering Morsels: Coconut Bimini Toast
Who gets the last slice?
My planned gastrointestinal delights got userpt this week due to our unforecast early arrival in Bimini. While we were planning to be here the first week in January, it began to look like we’d make it in the year 2020. So by making it in the third week of February, we are way ahead of schedule. At any rate, while in Bimini one must have the Bimini Bread. I’ve known Bimini Bread for years, but sadly it has always come from expensive restaurants in Ft. Lauderdale. It’s quite tasty and lusciously sweet, but dare I say not actually Bimini bread? Maybe Bimini wannabe bread?
You don't need to wait for the tea to get ready, just go for it.
So whilst in Bimini, your $5 can get you regular or coconut. For the uninitiated, Bimini bread is a very sweet white bread featuring sugar and sugar. It’s practically dessert. We enjoyed half our loaf as a tea time snack, revealing in the freshness of it all. Lucy wanted to eat the whole thing in one sitting, but, like a Cylon, I had a plan for culinary creativities.
GBD: Golden brown and delicious!
Coconut Bimini Toast

The ingredients:
4 thick slices of Bimini bread (or some fresh, yummy, sweet bread. Challah would be nice 😃 )
2 eggs
1 cup milk
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 cup sweetened, shredded coconut
1 tablespoon butter

The process:
Decide how many batches you will need to make. For example, my skillet only holds two large pieces of bread (this is boat life people, we have a small skillet!) So, I do two batches and divide the butter in half, adding to the skillet before each batch, over medium heat. Meanwhile, whisk the eggs, milk, sugar and vanilla in a large bowl. Dip both sides of a slice of the bread quickly into the batter. Don’t let it get too soggy; I try to keep the dipping quick and do it right before I put the slice on the pan. Now sprinkle each side with a bit of the coconut. Place on a hot skillet over medium heat until golden brown and delicious, then flip and cook the other side. Remove from the skillet and serve with butter and (real) maple syrup (Matt) or just eat plain (Lucy). 
I thought you said I got the last slice?!?!!

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  1. I know I say this all the time . . . but OMG, I really want your dog! He's sooooooo cute! The French toast recipe sounds pretty good too. I don't like coconut (it's a textural thing for me) but adding vanilla and using a sweet bread sounds like a really good idea!

    Stephanie @ SV CAMBRIA

    1. Ah, texture is everything. It's also OK to be the only one who doesn't like something - I am in the land of conch and shellfish and I just can't do it.

    2. And Hastings is unbearably cute, every second of the day. It's actually a good stress reliever and I think an emotional support pet is necessary on a boat. He's our goodwill ambassador too and makes us all sorts of friends.

  2. All I have to say to this is: Yum! :-)


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