Coconut Crusted French Toast (Printable)

Brioche soaked in vanilla-cinnamon custard, coated in shredded coconut and pan-fried until golden and crisp.

# 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
07 - 8 slices brioche or challah bread, about 3/4 inch thick

→ Coconut 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

→ Serving Suggestions

12 - Maple syrup
13 - Fresh berries
14 - Sliced bananas
15 - Powdered sugar

# How-To:

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 or overly soggy.
04 - Press each soaked bread slice firmly into the coconut mixture, coating both sides evenly and pressing gently so the coating adheres.
05 - Melt the butter and coconut oil together in a large non-stick skillet over medium heat, swirling to coat the surface evenly.
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 immediately and serve warm with maple syrup, fresh berries, sliced bananas, or a dusting of powdered sugar as desired.

# Expert Tips:

01 -
  • That shattering coconut crust gives way to the softest, most custardy interior you can imagine.
  • It takes a breakfast classic and makes it feel like a vacation without any extra effort.
02 -
  • If the coconut starts browning too fast, drop the heat to medium low because burnt coconut turns bitter very quickly.
  • Letting the coated slices rest for two minutes before frying helps the crust adhere so it does not slide off in the pan.
03 -
  • Use one hand for dipping and the other for pressing into the coconut to avoid turning your fingers into battered, coconut crusted messes.
  • Toasting the shredded coconut in a dry pan for two minutes before using it as coating deepens the flavor dramatically.

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