Blueberry Coconut French Toast – tribute recipe to Nevada Softball

It’s springtime.  This time a year always holds a special place in my heart because it is softball season (more specifically Nevada Wolf Pack softball season) which means guaranteed volatile weather in Reno, NV.

This time of year makes me nostalgic.  I think back to those days when my biggest worries in life were studying for tests and just how much goose $h!t would be clumped onto the bottom of my cleats at the end of the day.  Why is it that geese love softball fields so much?? Can’t they go ruin soccer fields somewhere? They poo every 12 minutes you know… I looked it up here 7 years ago when I couldn’t comprehend why there was so much.

The things I miss and don’t miss the most were all the road trips to warmer places to play ball.  The memories that stand out the most are the times I spent with my ex-teammate off the field.  For example: I will never feel the same about Wendy’s or Denny’s.  Burnt out.  Thanks Michelle Gardner. 🙂

When I think of food and how much our team use to eat, one particular food stuck out in my mind.  Girls on the team were infatuated with ordering French toast.  Most wouldn’t even look at the menu.  Or one person would spot the French toast and bam – 10 orders of French toast, please.  I think it’s safe to say restaurants hated us.

Many of the wonderful women I played with have gone on to create successful careers for themselves, have beautiful families and are still just tremendously wonderful, beautiful women.   Believe it or not, you all helped inspire me to create this recipe and write about ‘the good ole days’.

Here’s to you Wolf Pack Softball! Tribute Blueberry (Nevada Blue) and Coconut (silver – use your imagination) French toast.

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Yield 9 pieces, approx. 3-4 servings

– Ingredients –

French Toast:
9 French bread slices (or sourdough which also makes a great French toast)
6 eggs
3 ½ Tbsp. Cream of Coconut (found in the liquor aisle in grocery store)
3 ½ Tbsp. cream
Shake of cinnamon
1 Tbsp. coconut spread (Purchased at the Great Basin Food Co-Op)

Blueberry Compote:
2 cups frozen blueberries
3 Tbsp. water
¼ sugar
2 Tsp. lemon juice

Follow this link: Blueberry compote for directions on how to cook this up.

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Coconut Drizzle: (replaces traditional syrup)
¼ cup Cream of Coconut
1 Tbsp. milk
Toasted coconut for topping.

Directions:  Start with making your blueberry compote (follow link above for directions.) Next, in a bowl large enough to fit a slice of your bread, combine eggs, cream of coconut and cream.  Add a shake of cinnamon.   Heat griddle on medium-high temperature.  Melt coconut spread on griddle.  Dredge bread in mixture, and grill until golden brown on each side.  As French toast cooks, make the coconut drizzle by missing the cream of coconut and milk together.  Once toast is golden brown on each side, top with blueberry compote, coconut drizzle and toasted coconut.

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Serve and enjoy!  Tell me what you think of this recipe.  Go Wolf Pack!

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4 Comments

  1. cjmcook says:

    This looks really good. I’m not a fan of blueberries but I imagine I could substitute blackberries and get the same Silver and Blue effect. I especially like the idea of French Bread. Daughters Cafe uses French bread for their French toast and it seems lighter than sourdough.

    • cindyelkins says:

      Yes, blackberries would also be yummy. The French bread was softer, but the sourdough, since more dry by nature, soaked up more of the egg mixture. I think maybe the best combo would be 1-2 day old French bread. Trader Joe’s carries a wheat sourdough that could also be delish.

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