Coconut Crusted French Toast (Printer-Friendly)

Brioche soaked in vanilla-cinnamon custard, coated in shredded coconut and fried until golden for a tropical 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, cut about 3/4 inch thick

→ Coconut Crust

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 Make It:

01 - In a shallow dish, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth and fully 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 oversaturated.
04 - Press each soaked slice firmly into the coconut mixture, coating both sides evenly and pressing gently so the flakes adhere.
05 - Melt the butter and coconut oil together in a large non-stick skillet over medium heat until the fat is shimmering but not smoking.
06 - Cook the coated slices in batches, frying 2 to 3 minutes per side until deeply golden brown and crispy on the exterior. Transfer finished slices to a warm plate.
07 - Serve immediately while warm, accompanied by maple syrup, fresh berries, sliced bananas, or a light dusting of powdered sugar.

# Expert Advice:

01 -
  • The coconut crust creates a crunch that regular French toast can only dream of, and it crisps up in minutes.
  • It takes a breakfast classic and makes it feel like a tropical vacation without any extra effort.
  • The custardy center stays soft and rich while the outside snaps when you bite into it.
02 -
  • If the coconut starts browning too quickly, lower the heat immediately because coconut goes from golden to burnt faster than you expect.
  • Day old bread actually works better than fresh because it absorbs the custard without disintegrating in your hands.
  • For a fully dairy free version, use coconut milk and fry in only coconut oil, skipping the butter entirely.
03 -
  • Let the coated slices rest on a wire rack for two minutes before frying so the coconut adheres firmly instead of falling off in the pan.
  • Keep your cooked slices in a low oven at around 95 degrees Celsius while you finish the remaining batches so everything stays hot and crispy together.

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