Coconut French Toast with Salted Caramel Sauce

Oh, lovely breakfast. For the last couple of weeks I tried to be good and eat porridge every morning instead of muffins or quick sandwich as I know it will keep me going for long time but I officially had enough. Because, tell me, don't you think every morning (especially during the weekend) should be celebrated with amazing, pretty food? You just sit down here, having fancy plate in front of you and feeling like Queen or King of the world?
I just wanted to eat something more exciting than stupid porridge. French Toast ? That sounds sexy to me, especially when served with home-made salted caramel (hell yeah), lot of fruits(oh well trying to be also healthy in here) and dipped in coconut flakes! 

Coconut French Toast with Salted Caramel Sauce 

(makes 1 portion plus 1 jar of caramel sauce)

Salted Caramel Sauce 

200 g white sugar

125 ml water

100 g butter

100 ml double cream

1 tsp flaked sea salt 

French Toast 

4 tsp butter

1 tsp ground cinnamon 

1 tsp brown sugar

1 egg

20 ml milk

1 tsp vanilla extract 

2 slices brioche or white toast bread 

30 g coconut flakes

Half of banana

3 raspberries

Icing sugar

Prepare all ingredients. In large pan, put sugar and water. Make sure all sugar is wet and covered. No dry lumps please! Place it over a medium heat and wait for sugar to melt and turn brown. It will take up to 10 minutes. You need to be really careful as its easy to burn sugar. You need to remove it from the heat, when it has amber colour. Whisk in the butter until is completely melted and pour in the double cream and salt. You can use caramel sauce straight away or transfer it into small jar and store in the fridge up to 2 weeks. If it gets too thick you can reheat it before use. 

French Toast time! 

In a large skillet, melt butter over a medium heat. Pour coconut flakes into shallow dish and leave it on the side for a second.

In deep plate, combine cinnamon and sugar. Add egg, milk and vanilla and whisk it all together.

Dip bread into a egg mixture and allow bread to soak in it. Transfer to the plate of coconut flakes, and press gently, turning to coat both sides. Fry slices on both sides until golden brown. Sprinkle with icing sugar and serve with cut fruits and salted caramel sauce.