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Coconut Crusted French Toast

A tropical twist on the classic French toast featuring thick slices of bread coated in a crispy coconut crust, offering a warm, fluffy center with a satisfying crunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Coconut Crust
  • 1 cup shredded coconut (sweetened or unsweetened) Sweetened coconut recommended for extra sweetness.
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
For the French Toast
  • 4 large eggs Bring to room temperature for even blending.
  • 1/2 cup milk (whole or 2 percent; plant milk also works) Whole milk provides richness.
  • 2 tablespoons sugar
  • 1 loaf thick-cut bread (sliced into 1-inch slices) Should be thick to hold up when soaking.
  • Butter for frying or a neutral oil plus a pat of butter
  • Maple syrup (for serving) Use high-quality syrup for best flavor.

Method
 

Preparation
  1. Gather ingredients and slice the loaf into 1-inch slices.
  2. In a shallow dish, stir together shredded coconut, all-purpose flour, cinnamon, and salt.
  3. In a medium bowl, whisk together eggs, milk, sugar, and vanilla until smooth.
Cooking
  1. Heat a large skillet over medium heat and add butter to melt.
  2. Dip each slice of bread into the egg mixture, coating both sides and letting excess drip off.
  3. Press the egg-coated slice into the coconut mixture.
  4. Place the coated slice onto the hot skillet and cook for 3-4 minutes per side until golden brown.
  5. Transfer cooked slices to a plate; keep warm in a low oven while finishing the batch.
  6. Serve warm with generous amounts of maple syrup.

Notes

Let the bread sit for a few minutes after dipping to allow the custard to absorb fully. Store leftovers in an airtight container in the fridge for up to 3 days.