Coconut Crusted French Toast
Transform a classic French toast recipe with a crispy, coconut-crusted exterior and a custardy center, perfect for brunch or dessert-for-breakfast moments.
Ingredients
For the coconut coating
- 1 cup shredded coconut sweetened or unsweetened; sweetened gives more caramelization
- 1/2 cup all-purpose flour helps the coconut adhere
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
For the custard
- 4 large eggs
- 1/2 cup milk whole or 2% for best richness; plant milk also works
- 2 tablespoons sugar adjust if using sweetened coconut
- 1 teaspoon vanilla extract
For frying and serving
- 1 loaf thick-cut bread sliced into ~1-inch slices; day-old or sturdy bread works best
- butter Butter for frying (or a neutral oil plus a pat of butter for flavor)
- to taste maple syrup for serving
Instructions
Preparation
- Gather ingredients and slice the loaf into 1-inch slices.
- In a shallow dish, stir together shredded coconut, all-purpose flour, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together eggs, milk, sugar, and vanilla until smooth.
Cooking
- Heat a large skillet over medium heat. Add butter and let it melt and foam.
- Dip each slice of bread into the egg mixture, coating both sides and letting the excess drip off.
- Press the egg-coated slice into the coconut mixture, ensuring coconut adheres to both sides.
- Place the coated slice onto the hot skillet and cook for 3–4 minutes per side until the coconut is golden brown and the center feels set.
- Transfer cooked slices to a plate; keep warm in a low oven while finishing the batch. Add more butter as needed.
Serving
- Serve warm with maple syrup.
Notes
For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend. Use unsweetened coconut to control sweetness. Bread with a crisper crust like brioche or challah works well.