Tea Room Coconut Toast

Submitted by: Suzanne McMinn on July 23, 2010

The holidays are a great time for special breakfasts, especially quick and easy ones.

Servings: varies   Prep Time: 10 minutes   Cook Time: 16 minutes  


6 thick slices of bread (homemade preferred)
1/2 cup butter, melted
1 teaspoon vanilla
1 egg, beaten
1 cup sugar
1 cup shredded coconut
1/2 cup chopped pecans, soaked in 1 teaspoon bourbon


Spread bread slices in a greased 9 × 13 pan. (Depending on the size of your loaf, you might need 8-10 slices. My raisin bread makes large loaves so the slices are big. Use however many slices fill a 9 × 13 pan. If you’re using bread from the store that comes in thin slices, double up by placing two thin slices in place of each fat homemade slice.)

Combine melted butter, vanilla, beaten egg, sugar, coconut, and bourbon-soaked chopped pecans in a medium-size bowl.

I had leftover bourbon-soaked nuts from making Bourbon Balls. You could use pecans soaked in anything you have on hand (rum, brandy, amaretto, etc). If you don’t have time to soak them in advance, just go ahead and toss the nuts with liquor and throw ‘em in there. We’re not picky here. If you prefer, you can even use plain chopped pecans with no alcohol at all.

Spread evenly over toast slices in pan.

Bake at 350-degrees for 15 minutes. Broil on high for one minute.

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