Can I make the raspberry coulis ahead of time?
Yes, the raspberry coulis can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
BREAKFAST
Lamington-Inspired French Toast with Raspberry Coulis
Elevate your breakfast with this creative twist on a classic Australian treat. Golden-brown brioche, infused with vanilla and pan-fried to perfection, is then dipped in rich chocolate and coated in shredded coconut. Served alongside a vibrant homemade raspberry coulis, this dish offers a delightful balance of textures and flavors, transforming the familiar lamington into an unforgettable French toast experience.
HOW TO MAKE IT
Let's cook.
01
In a shallow dish, whisk together the eggs, milk, and vanilla extract until well combined.
02
In another shallow dish, combine the cocoa powder and powdered sugar. Place the shredded coconut in a third shallow dish.
03
Heat 1 tablespoon of butter in a large non-stick skillet over medium heat until melted and shimmering.
04
Dip each brioche slice into the egg mixture, allowing it to soak for about 15-20 seconds per side. Do not over-soak.
05
Place the soaked brioche slices in the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with remaining butter and bread.
06
Immediately after cooking, while still warm, gently dredge each French toast slice in the cocoa-sugar mixture, ensuring an even coating. Then, press the sides of each slice into the shredded coconut.
07
For the raspberry coulis, combine fresh raspberries and granulated sugar in a small saucepan. Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the sugar dissolves. Press the mixture through a fine-mesh sieve to remove seeds, if desired.
08
Serve the Lamington French Toast warm, drizzled generously with the raspberry coulis and garnished with extra coconut flakes.
About This Recipe
Elevate your breakfast with this creative twist on a classic Australian treat. Golden-brown brioche, infused with vanilla and pan-fried to perfection, is then dipped in rich chocolate and coated in shredded coconut. Served alongside a vibrant homemade raspberry coulis, this dish offers a delightful balance of textures and flavors, transforming the familiar lamington into an unforgettable French toast experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, toast the shredded coconut lightly in a dry pan before using. Ensure your brioche is slightly stale for best results, as fresh bread can become too soggy.
Easy Substitutions
You can use challah or Texas toast instead of brioche. For the coulis, other berries like strawberries or blueberries can be used. If you don't have fresh raspberries, frozen raspberries work just as well.
Storage & Reheating
Leftover French toast can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or skillet. Coulis can be stored separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve with a side of fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for a more decadent dessert-like breakfast. A strong cup of coffee or a glass of fresh orange juice would also complement this dish perfectly.
Common Mistakes
Over-soaking the bread can lead to soggy French toast that falls apart. Not coating the French toast immediately after cooking will prevent the chocolate and coconut from adhering properly. Overcooking the coulis can make it too thick; it should be a pourable sauce. Using sweetened coconut can make the dish overly sweet, so opt for unsweetened.
Frequently Asked Questions
What kind of brioche bread is best?
A slightly day-old brioche loaf that is firm enough to hold its shape when sliced about 1-inch thick is ideal. Fresh, very soft brioche can be difficult to handle.
Can I use chocolate syrup instead of cocoa powder and powdered sugar?
While you could, the cocoa powder and powdered sugar mixture creates a more authentic lamington-like coating. Syrup would be too wet and wouldn't adhere the coconut as well.
Is there a way to make this gluten-free?
Yes, you can use a gluten-free brioche-style bread. Ensure all other ingredients are naturally gluten-free.
MORE TO KNOW
The key to this recipe is the quick coating process. The warmth of the freshly cooked French toast helps the chocolate-sugar mixture adhere and slightly melt, creating that signature lamington-like crust. Don't let the French toast cool completely before coating, or the chocolate won't stick as well. The raspberry coulis adds a bright, tangy contrast to the rich chocolate and sweet coconut, balancing the flavors beautifully.
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