Coconut Crusted French Toast (Printable)
Golden coconut-crusted French toast with a creamy center, served warm with maple syrup and fresh fruit.
# What You'll Need:
→ Custard Base
01 - 4 large eggs
02 - 1 cup whole milk or coconut milk
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon pure vanilla extract
05 - 1/2 teaspoon ground cinnamon
06 - Pinch of salt
07 - 8 slices brioche or challah bread, about 3/4 inch thick
→ Coconut Crust
08 - 1 cup unsweetened shredded coconut
09 - 1/2 cup panko breadcrumbs (optional, for extra crunch)
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons coconut oil
→ Serving Suggestions
12 - Maple syrup
13 - Fresh berries
14 - Sliced bananas
15 - Powdered sugar
# Steps:
01 - In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until the mixture is smooth and well blended.
02 - In a separate shallow dish, combine the shredded coconut and panko breadcrumbs, mixing evenly.
03 - Dip each bread slice into the custard mixture, ensuring both sides are thoroughly soaked but not falling apart or becoming soggy.
04 - Press each soaked bread slice firmly into the coconut mixture, coating both sides evenly and pressing gently so the flakes adhere.
05 - Melt the butter and coconut oil together in a large non-stick skillet over medium heat until the fat is hot and shimmering.
06 - Cook the coated bread slices in batches for 2 to 3 minutes per side, until deeply golden brown and crispy on the exterior while remaining custardy inside.
07 - Transfer to plates immediately and serve warm with maple syrup, fresh berries, sliced bananas, or a light dusting of powdered sugar.
# Expert Advice:
01 -
- The coconut crust gives you that fried coconut shrimp crunch but in breakfast form, which is honestly one of the greatest texture upgrades I have ever stumbled onto.
- It looks wildly impressive for guests but comes together with pantry staples in under half an hour, making you feel like a brunch genius with almost zero effort.
02 -
- If the coconut starts browning too fast in the pan, turn the heat down slightly because medium heat can mean very different things on different stoves, and burnt coconut is bitter in a way that ruins the whole slice.
- Day old bread actually works better than fresh because it holds its structure during soaking, so this is the perfect use for that half loaf sitting on your counter.
03 -
- Use one hand for the custard dip and the other for the coconut press so you do not end up with gluey fingers that drag clumps off the bread instead of pressing them on.
- Toasting the shredded coconut in a dry pan for two minutes before mixing it with panko deepens the coconut flavor dramatically and is absolutely worth the extra step.