Description
This Coconut Crusted French Toast recipe offers a delightful twist on classic French toast by adding a crispy, golden coconut coating. Perfectly spiced with cinnamon and vanilla, and served with sweet maple syrup, this breakfast treat combines rich texture and cozy flavors for a satisfying morning meal.
Ingredients
Scale
Bread
- 1 loaf thick-cut bread
Coconut Coating
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Egg Mixture
- 4 large eggs
- 1/2 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For Cooking and Serving
- Butter, for frying
- Maple syrup, for serving
Instructions
- Gather Ingredients: Begin by gathering all the necessary ingredients for the recipe: thick-cut bread, shredded coconut, all-purpose flour, ground cinnamon, salt, large eggs, milk, sugar, vanilla extract, butter, and maple syrup.
- Slice Bread: Place the loaf of thick-cut bread on a cutting board. Slice it into thick slices, about 1-inch in thickness, ensuring each slice is uniform.
- Prepare Coconut Coating: In a shallow dish, combine the shredded coconut, all-purpose flour, ground cinnamon, and salt. Mix these dry ingredients together until they are evenly incorporated.
- Make Egg Mixture: In a separate medium-sized bowl, crack the four large eggs. Add the milk, sugar, and vanilla extract to the eggs. Whisk the mixture until everything is fully combined and smooth.
- Heat Skillet: Heat a large skillet or frying pan over medium heat. Add a tablespoon or two of butter to the pan and let it melt, swirling the pan to ensure it coats the surface evenly.
- Dip Bread in Egg Mix: While the skillet is heating, take a slice of bread and dip it into the egg mixture. Make sure both sides of the bread are fully coated, but allow any excess egg mixture to drip off.
- Coat with Coconut Mixture: Immediately after dipping the bread, press it into the coconut mixture. Gently press down on the bread to make sure the coconut sticks to both sides.
- Cook the French Toast: Carefully place the coated bread slice onto the heated skillet. Cook for about 3-4 minutes on each side, or until the coconut crust turns golden brown and crispy.
- Repeat Cooking: Once the French toast is cooked, transfer it to a plate. Repeat the process with the remaining slices of bread, adding more butter to the skillet as needed.
- Serve: Once all the slices are cooked, drizzle the coconut-crusted French toast with maple syrup to your liking.
- Enjoy: Serve the French toast warm and enjoy the crispy, coconut-crusted goodness with a generous pour of syrup.
Notes
- Use thick-cut bread for better texture and to hold the coconut coating.
- Ensure excess egg mixture is allowed to drip off before coating in coconut to prevent sogginess.
- Adjust cooking time slightly depending on the heat of your skillet to avoid burning the coconut.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- If shredded coconut is sweetened, reduce or omit added sugar in the egg mixture accordingly.
