Coconut Crusted French Toast (Print Version)

Crispy coconut crust and custardy brioche slices, ideal warm with maple syrup, berries, or bananas.

# What You'll 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 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, allowing both sides to absorb the liquid thoroughly without becoming soggy.
04 - Press each soaked bread slice firmly into the coconut mixture, coating both sides evenly and pressing gently to adhere the crust.
05 - Melt the butter and coconut oil together in a large non-stick skillet over medium heat until the mixture is hot and shimmering.
06 - Cook the coated bread slices in batches for 2 to 3 minutes per side, until the exterior is golden brown and crispy.
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 -
  • The coconut and panko crust creates a shatteringly crisp exterior that regular French toast can only dream of.
  • Brioche soaked in a cinnamon vanilla custard stays rich and pillowy inside while the outside crunches loudly with every bite.
02 -
  • If the oil is too hot the coconut will brown before the custard cooks through, so keep the heat at medium and be patient with each batch.
  • Letting the bread sit in the custard too long turns it structurally weak, so a quick dunk on each side is all you need.
03 -
  • Day old bread actually works better than fresh because slightly stale slices hold their shape during soaking and frying without tearing.
  • Toast the shredded coconut in a dry pan for two minutes before mixing it with panko, and the crust will have a deeper, nuttier flavor.

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