The word on the streets is that Travis Kelce’s go-to pregame meal is French Toast with strawberries.
Based on articles I could find as recent as 2024, this has been a ritual for the last 12 years. With the Chiefs headed to the Super Bowl for their third year—in a row, I wanted to create at least one recipe infused with some hometown Kansas City pride.
This recipe is a spin on Kelce’s favorite with my own personal twist—strawberry coconut & cream Hong Kong-style French toast. If you’ve been following me for some time now, you know my love & borderline obsession with Hong Kong-style French Toast. It beats the classic, hands-down.
Instead of one slice of bread or potentially two to create a stuffed situation, we’ve got three ‘hearty’ slices of brioche that serve as our base. Two of those are slathered with a strawberry cream cheese, you could sub with a jam or jelly. That’s dunked in a simple coconut milk batter & deep-fried until crisp.


The cherry on top? It’s not a cherry but sliced strawberries. If you’re feeling fancy or own a blow torch, I love coating the toast in a bit of granulated sugar & brûléeing to create a sweet crust. Syrup or sauce isn’t necessary, in my opinion, but a bit of whipped cream adds a nice finishing touch.
Somehow the universe will get this on Kelce’s radar & he can try it, eventually, BUT only after the Super Bowl because I do believe in superstitions. Travis, if you’re reading this: eat the same meal you eat every year. GO CHIEFS!
recipe!
strawberry, coconut & cream hkft
1-2 servings (breakfast) 10 mins prep 20 mins cook | 30 mins total time + marinade
ingredients
2 eggs
1 cup coconut milk
3 slices of brioche bread
1/2 cup strawberry cream cheese spread
1/2 cup fresh strawberries
1/2 teaspoon vanilla extract
whipped cream
vegetable oil
¼ teaspoon salt
¼ cup white sugar
instructions
to prepare french toast, spread 1 tablespoon of strawberry cream cheese on two slices of bread. Stack the slices of bread on top of each other. Cut off the crusts, if desired.
In a bowl, whisk the eggs, coconut milk, vanilla extract, a pinch of sugar & 1/4 teaspoon of salt until well combined. Quickly dunk the toast into the batter (3-4 seconds per side) & ensure that all of the sides have been submerged. Remove from the batter & set aside.
Add the oil to a deep pot & heat to 375°F. Fry each side for 2 minutes, rotating frequently. Once crisp, remove from the oil & place on a drying rack. As it cools, place the sugar into a bowl or onto a plate. Add the toast & coat all of the sides with sugar. Brûlée, if desired, then top with slices of strawberries & whipped cream.