Coconut Crusted French Toast (Printable)

Tropical twist on French toast with a crunchy coconut crust and custardy center, ideal for brunch.

# 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 & Frying

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

# How To Make It:

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 overly saturated or falling apart.
04 - Press each soaked slice firmly into the coconut mixture, coating both sides evenly and pressing gently to adhere the coating.
05 - Melt the butter and coconut oil together in a large non-stick skillet over medium heat until the fat is shimmering and evenly distributed.
06 - Cook the coated bread slices in batches for 2 to 3 minutes per side until deeply golden brown and crispy on the exterior.
07 - Transfer to plates immediately and serve with maple syrup, fresh berries, sliced bananas, or a light dusting of powdered sugar.

# Expert Tips:

01 -
  • The coconut crust adds a golden crunch that regular French toast can only dream of, and it takes barely five extra minutes to pull off.
  • You likely have almost everything in your kitchen already, and the payoff feels far fancier than the effort involved.
02 -
  • Unsweetened coconut is non negotiable here because sweetened coconut contains added sugars that burn at the temperature needed to cook the egg custard through properly.
  • Day old bread actually works better than fresh because slightly stale slices absorb the custard without turning to mush or falling apart mid flip.
03 -
  • Toasting the shredded coconut in a dry pan for two minutes before mixing it with the panko deepens its flavor and gives the crust an incredible nutty aroma you cannot get otherwise.
  • A thin slice of bread is actually your worst enemy here, so slice it yourself if the store bought pieces look thinner than two centimeters.

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