Coconut Crusted French Toast (Print Page)
Crispy coconut-coated French toast with a tender, custardy center — perfect for breakfast or a relaxed brunch.
# What You Need:
→ Bread & 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
→ Crust & Frying
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
# Directions:
01 - In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth and fully combined.
02 - In a separate shallow dish, combine the shredded coconut and panko breadcrumbs, mixing evenly.
03 - Dip each bread slice into the egg custard mixture, ensuring both sides are well coated but not oversaturated.
04 - Press each soaked bread 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 but not smoking.
06 - Cook the coated bread slices in batches for 2 to 3 minutes per side, until the exterior is golden brown and crispy. Adjust heat as needed to prevent burning.
07 - Transfer to plates immediately and serve warm with maple syrup, fresh berries, sliced bananas, or a light dusting of powdered sugar.
# Expert Tips:
01 -
- The coconut crust creates a shatteringly crisp shell that contrasts beautifully with the soft custardy center, making every bite feel luxurious.
- It sounds fancy but comes together in under thirty minutes with ingredients you probably already have tucked in your pantry.
02 -
- If your heat is too high the coconut will toast before the egg custard cooks through, so keep it at medium and be patient with each batch.
- Letting the coated slices rest for two minutes on a wire rack before frying helps the coconut adhere so it does not slide off in the pan.
03 -
- One egg per two slices of bread is the golden ratio, so scale up or down from there and your custard will always be the right consistency.
- Toasting the shredded coconut in a dry pan for two minutes before mixing it with panko deepens the flavor and makes the crust taste like it came from a restaurant kitchen.