Coconut Crusted French Toast (Printable version)
Coconut-crusted brioche soaked in vanilla-cinnamon custard and pan-fried until golden; serve with syrup and fresh fruit.
# What you need:
→ Bread & Custard
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
→ To Serve
12 - Maple syrup
13 - Fresh berries
14 - Sliced bananas
15 - Powdered sugar
# How To:
01 - In a shallow dish, whisk together eggs, milk, sugar, vanilla, 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 egg mixture, ensuring both sides are well-soaked but not soggy. Allow excess to drip off.
04 - Press the soaked bread into the coconut mixture, coating both sides evenly and pressing gently to adhere.
05 - Heat butter and coconut oil in a large non-stick skillet over medium heat until the butter is melted and foaming.
06 - Fry the coated bread slices in batches for 2 to 3 minutes per side, until golden brown and crispy on the outside while remaining custardy inside.
07 - Serve immediately with maple syrup, fresh berries, sliced bananas, or a dusting of powdered sugar, as desired.
# Expert Advice:
01 -
- The coconut and panko crust creates a shatteringly crisp exterior that contrasts beautifully with the soft, custardy center.
- It transforms simple brioche into something that feels like a tropical vacation on a plate.
02 -
- If your coconut starts browning too fast, turn the heat down slightly because coconut can go from golden to burnt in seconds.
- Day old bread actually works better than fresh because it absorbs the custard without tearing or dissolving into pieces.
03 -
- Use one hand for dipping in custard and your other hand for pressing into coconut, and you will never end up with gummy, clumped coating fingers.
- Toast the shredded coconut in a dry pan for three minutes before using it in the crust, and the flavor deepens into something almost buttery.