Coconut Crusted French Toast (Printable)

Tropical coconut-crusted French toast with golden, custardy centers and a crisp exterior — perfect for brunch.

# What You'll 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
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
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, ensuring both sides are thoroughly soaked but not falling apart.
04 - Press each soaked slice firmly into the coconut mixture, coating both sides evenly and pressing gently so the crust adheres.
05 - Melt the butter and coconut oil together in a large non-stick skillet over medium heat until the fat is shimmering.
06 - Cook the coated bread slices in batches for 2 to 3 minutes per side, until deeply golden brown and crispy on the exterior.
07 - Transfer to plates and serve warm with maple syrup, fresh berries, sliced bananas, or a light dusting of powdered sugar.

# Expert Tips:

01 -
  • That shatteringly crisp coconut crust gives way to a pillowy custard center that regular French toast can only dream of achieving.
  • It takes the same fifteen minutes you would spend on plain French toast but delivers something that looks and tastes like a resort breakfast.
02 -
  • If the coconut starts browning too fast or unevenly your heat is too high so nudge it down slightly and be patient.
  • Do not let the bread soak longer than about twenty seconds total or it will fall apart when you try to press on the coating.
03 -
  • Toast the shredded coconut in a dry pan for three minutes before mixing it with the panko and it will deepen the flavor dramatically.
  • One hand for the custard dip and one hand for the coconut press keeps your fingers from turning into breaded messes halfway through.

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