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Coconut Crusted French Toast topped with fresh fruit and syrup

Coconut-Crusted French Toast

A tropical twist on classic French toast, featuring thick-cut bread coated in a crispy coconut crust for a deliciously crunchy breakfast treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf thick-cut bread, sliced into ~1-inch slices (brioche, challah, or Texas toast work best)
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup all-purpose flour (helps coconut stick and browns evenly)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup milk (whole or 2%)
  • 2 tablespoons sugar (adjust if using sweetened coconut)
  • 1 teaspoon vanilla extract
  • Butter (for frying)
  • Maple syrup (for serving)

Method
 

Preparation
  1. Gather ingredients and slice the loaf into 1-inch slices.
  2. In a shallow dish, combine shredded coconut, flour, cinnamon, and salt. Mix well and set aside.
  3. In a separate bowl, whisk eggs, milk, sugar, and vanilla until smooth and slightly frothy.
Cooking
  1. Melt a knob of butter in a skillet over medium heat.
  2. Dip one bread slice into the egg mixture, letting excess drip back into the bowl. Immediately press both sides into the coconut mixture to coat.
  3. Place the coated slice in the skillet and cook for 3–4 minutes per side, or until deep golden and coconut is toasted.
  4. Transfer cooked slices to a plate and keep warm in a low oven (about 200°F/95°C) while you finish the batch.
Serving
  1. Serve warm with butter and maple syrup, or your preferred toppings.

Notes

Store cooled leftovers in an airtight container for up to 3 days. Reheat slices in a 350°F oven for 6–8 minutes to re-crisp the coconut, or use a toaster oven.