In a medium bowl, beat eggs. Add in milk, orange juice, sugar, cinnamon and ginger; stir until combined.
In a separate bowl, combine coconut flakes and orange zest. Dip each slice of bread in milk mixture and then in the coconut mixture. Be sure to coat both sides of bread in each mixture.
Cook bread slices over medium heat on a greased griddle for about 5-8 minutes on each side or until slightly brown. Serve with maple syrup.
Recipe Notes
**For bread, I used Ener-G Texas Toast , but you can also use another thick slice of gluten-free bread.**