Coconut Crusted French Toast (Printable)
Crispy coconut-coated French toast with a tender custardy center, finished with maple syrup and fresh berries.
# What You 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 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 smooth and well combined.
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 overly soggy.
04 - Press each soaked bread slice firmly into the coconut mixture, coating both sides and the edges evenly with a generous layer.
05 - Melt the butter and coconut oil together in a large non-stick skillet over medium heat until the mixture is hot and shimmering.
06 - Cook the coated bread slices in batches for 2 to 3 minutes per side, until the exterior is deep golden brown and the coconut crust is crispy.
07 - Transfer to plates and serve warm with maple syrup, fresh berries, sliced bananas, or a light dusting of powdered sugar.
# Expert Hints:
01 -
- The coconut crust creates a shattering crunch that regular French toast only dreams of achieving.
- It transforms basic breakfast ingredients into something that feels like a tropical resort brunch without any extra effort.
02 -
- If the coconut starts browning too fast, turn the heat down a notch because it can go from golden to burnt in seconds.
- Day old bread actually works better than fresh because it absorbs the custard without turning to mush.
03 -
- Use one hand for the custard and the other for the coconut to avoid turning your fingers into breaded chicken nuggets.
- Toast the shredded coconut in a dry pan for three minutes before coating the bread for an even deeper nutty flavor.