Coconut Crusted French Toast (Print version)

Crispy coconut-coated, custardy French toast served warm with maple syrup and fresh fruit for a bright brunch.

# 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

→ Bread

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

→ For Frying

10 - 2 tablespoons unsalted 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 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, letting both sides absorb the liquid thoroughly without becoming soggy.
04 - Press each soaked slice firmly into the coconut mixture, coating both sides and pressing gently so the flakes adhere evenly.
05 - Melt the butter and coconut oil together in a large non-stick skillet over medium heat until shimmering.
06 - Fry the coated slices in batches for 2 to 3 minutes per side until deeply golden brown and crisp on the exterior.
07 - Transfer to plates immediately and serve warm with maple syrup, fresh berries, sliced bananas, or a light dusting of powdered sugar.

# Expert advice:

01 -
  • That shatteringly crisp coconut crust gives way to a pillowy center that regular French toast can only dream of.
  • It takes the same effort as standard French toast but tastes like something from a beachside cafe.
02 -
  • If the coconut starts browning too fast, turn the heat down slightly because low and slow gives a more even crust than rushing on high.
  • Letting the bread sit out uncovered for an hour before soaking makes it absorb custard evenly without turning to mush.
03 -
  • One hand for the wet custard and one hand for the dry coconut keeps the coating from clumping into a sticky mess on your fingers.
  • Pressing the coconut firmly onto the bread rather than just flipping it is the single move that takes the crust from patchy to perfect.

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