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Hot Cross Coconut Panko Crumbed French Toast

I hope you are all enjoying this lazy Good Friday Day off.

I have no plans. And for me, that’s extremely rare. Usually it’s a string of cafe-dates, catch ups and general running around (picking up groceries, the odd run, getting bits for the week ahead). But, I’m liking these ‘no-plans weekend’. Last weekend was my first in a long while. Round eye had shingles, so was house bound. I kept an arms distance away from him. He just roamed around the house, back and forth. Watching TV shows on the laptop, occasionally getting up for some food, before laying down for a sleep. After lots of rest (and no stress), he’s back on the mend.

Meanwhile, I meandered around the house. Doing ‘small things’ that have been lingering. I fixed that broken zip that has been waiting to be fixed. I put clothes away, that were piled high bedside. Granted, they did get shoved into the tall boy – but they’re off the ground – problem fixed. I finally got to shoot my easter recipes that I had in my head for months on Sunday. It was cloudy and the light was perfect.

Lucky for you guys, I felt inspired by this french toast and adapted it as another easter recipe – alongside my donut-loving no bake bunnies. It’s perfect for the whole family. Doesn’t involve any chocolate, or raisins (my arch-nemissis). These babies, are crunchy on the outside, soft on the inside. When smothered in a bit of honey (or in my case rice malt syrup, that’s all I had in the cupboard) goes down an absolute treat.

Guys, enjoy the break. Put your feet up.

I’m going to potter around and ‘do stuff’. In an unplanned relaxed kinda manner.

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Hot Cross Coconut Panko Crumbed French Toast

INGREDIENTS

FOR THE FRENCH TOAST
200ml Thickened Cream
50ml milk
2 eggs
2 tablespoons of sugar (or 1 tablespoon of Stevia)
1 teaspoon of all spice
1 teaspoon of  cinnamon
1 loaf of brioche, cut into 12 mini squares (or big ones)

FOR THE PANKO & COCONUT CRUMB
Equal parts panko crumbs and desiccated coconut

FOR THE HOT CROSSES
250g tub mascapone cream, at room temperature
2 tablespoons of icing sugar

YOU’LL ALSO NEED
1 x plastic Piping bag
butter for frying
Honey for drizzling  (maple syrup or rice malt syrup will work as well)

LET’S GET COOKING

STEP ONE
Mix your panko and coconut crumb together and place onto a large plate. Mix together all the ingredients for the french toast batter in a large bowl with a whisk until smooth.

STEP TWO
Set up your french toast station – brioche, french toast batter, panko and coconut crumb mix, then another plate. Now you’re ready to roll. Dunk the brioche into the batter on both sides, then coat with the panko and coconut crumb all round. Once coated, place onto the last plate, ready for frying. Repeat for remaining brioche.

STEP THREE
Whip together your mascapone cream and icing sugar in a bowl until smooth. Transfer mixture into a plastic piping bag and set aside.

STEP FOUR
In a non-stick frypan, heat a knob of butter. Once bubbling, place in your crumbed french toast. Fry until golden each side, you may need to add additional knobs of butter. Drain on paper towel for a few minutes. Repeat for remaining battered french toast. Just before serving, pipe a cross on each french toast and plate up.

Serves 4. Serve with honey and eat immediately.


No Bake Easter Bunny Donuts (and eggs too!)

I hereby admit, I’m addicted to donuts.

It stems from my childhood. Every school holidays, from the tender age of 12 (I think, it could’ve been earlier!) I worked at my grandma’s donut shop in Top Ryde shopping centre, for a mere $4 an hour.

I would serve customers, make milkshakes, even fill make pork rolls or rice paper rolls. Yep, my grandma was totally ahead of the times. My favourite memory was turning on the donut machine and watching the rings of dough drop into the oil. They’ll move slowly along the hot oil channel, then eventually get flipped to reveal a golden ring of yum. These golden rings would then be stacked up one on top of another on a stick-sword-thingy then rolled generously in cinnamon sugar, back and forth, until coated all-way-round in sugary goodness.

And then I’d eat them hot. Piping hot.

Apart from the cinnamon donuts, fresh iced donuts made behind a glass corner would always bring onlookers into the store. While donuts were being fried, I would beat icing until smooth. In large plastic rectangular boxes, with a wooden spoon, I would break the surface and move the icing back it forth. It was hard work getting it smooth, but worth it. I’d then dunk the piping donuts into the icing, filling the plastic box in a donut-like-grid. Then, the best part, pulling each donut out one by one and dipping a small edge in sprinkles. It was joy in one ring. Onlookers would be mesmerised. Then buy four. It was food-making genius.

So that’s why, I’m addicted to donuts.

But, I also love them because they are so versatile. These no-bake easter bunny donuts will make your easter easy. And make kids (big or small) very happy. With little effort, you can get maximum wow at the table. So, you’ll be able to put your feet up and take a well earned rest over the Easter break. I sure will be!

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

lindt bunny, easter, donut, easter eggs, coconut grass, white chocolate ganache, how to, sweet, easy

NO BAKE EASTER BUNNY DONUTS

INGREDIENTS
12 READY-MADE CINNAMON DONUTS

FOR THE WHITE CHOCOLATE GANACHE
180G WHITE CHOCOLATE (ONE BLOCK), CHOPPED INTO SMALL PIECES
200ML THICKENED CREAM
TEASPOON OF GREEN FOOD COLOURING

FOR THE COCONUT GRASS
A GOOD CUP OR SO OR DESSICATED COCONUT
1-2 TEASPOONS OF GREEN FOOD COLOURING (YOU MAY NEED MORE)

INNERS
MINI LINDT BUNNY RABBITS
MINI EASTER EGGS
ANY OTHER MINI EASTER CHOCOLATES THAT ARE OUT THERE

LET’S GET COOKING

STEP ONE
Heat the cream in a heavy based saucepan, remove from heat when the cream is just about to boil. Add your white chocolate and stir until a smooth ganache forms. Mix in the green food colouring until you are happy with the colour. Set aside.

STEP TWO
To make the coconut grass simply add green food colouring and stir until you are happy with the colour. I added the green food colouring bit by bit, stirring inbetween. Once you are happy with your ‘coconut grass’ pour into a small bowl larger than your donut.

STEP THREE
Place your donut face down into the white chocolate ganache (it will float, so it will only coat halfway!). Carefully remove your donut from the ganache then place face-down into the green grass. Place the donut green side up on a baking tray lined with baking paper. Repeat for remaining donuts.

STEP FOUR
To complete your donut, place your lindt bunny or eggs into the centre of the donut! I also used a smarties bunny, milkyway bunny and creme caramel egg (I couldn’t resist!)

Serve Immediately. Enjoy with your family or friends, and don’t forget to rest up over the break.




 
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