Coconut French Toast with Coconut Syrup - Cooking with Kendra

Ingredients

• 1 cup (240 ml) Full-Fat Canned Coconut Milk (for syrup)
• 1/2 cup (100 g) Granulated Sugar
• 1 teaspoon (5 ml) Pure Vanilla Extract
• 1/4 teaspoon (1 g) Fine Sea Salt
• 4 Large Eggs
• 1/4 cup (60 ml) Heavy Cream
• 1/4 cup (60 ml) Full-Fat Coconut Milk (for custard)
• 2 Tablespoons (30 ml) Cream of Coconut
• 1/2 teaspoon (2.5 g) Ground Cinnamon
• 8 slices Brioche or Challah Bread (1-inch thick)
• 2 Tablespoons (30 g) Unsalted Butter (for cooking)
• 1/2 cup (50 g) Sweetened Shredded Coconut (for garnish)