Coconut Crusted French Toast (Printable)

Golden coconut-crusted French toast with a custardy center, toasted coconut and maple syrup.

# What goes in:

→ 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 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 oversaturated.
04 - Press each soaked bread slice firmly into the coconut mixture, coating both sides evenly with a generous layer.
05 - Melt the butter and coconut oil together in a large non-stick skillet over medium heat until the fats are fully combined and shimmering.
06 - Cook the coated bread slices in batches for 2 to 3 minutes per side until golden brown and crispy on the outside while remaining custardy within.
07 - Transfer to plates immediately and serve warm with maple syrup, fresh berries, sliced bananas, or a light dusting of powdered sugar as desired.

# Expert Advice:

01 -
  • The coconut crust adds a satisfying crunch that regular French toast never quite achieves, and it makes your kitchen smell like a tropical bakery.
  • It looks incredibly impressive but comes together with pantry staples in under thirty minutes.
  • Using brioche or challah gives every slice a buttery richness that feels indulgent without much extra effort.
02 -
  • If the coconut starts browning too fast, turn the heat down to medium low immediately, because coconut goes from golden to burnt surprisingly fast.
  • Letting the coated slices rest for one minute before frying helps the crust adhere better and reduces the chance of coconut falling off in the pan.
03 -
  • Use one hand for the egg dip and the other for the coconut press to avoid turning your fingers into breaded clumps that make a mess of the coating station.
  • Toast the shredded coconut in a dry pan for two minutes before mixing it with panko, because this deepens the coconut flavor dramatically and makes the final crust more aromatic.

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