Description
A delightful twist on classic French toast with a crunchy, toasted coconut coating, adding a tropical flair to your breakfast.
Ingredients
Scale
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 loaf thick-cut bread (brioche or challah, sliced into 1-inch slices)
- Butter or neutral oil for frying
- Maple syrup for serving
Instructions
- Slice the loaf of bread into 1-inch thick slices.
- In a shallow dish, mix the shredded coconut, all-purpose flour, cinnamon, and salt.
- In another bowl, whisk the eggs, milk, sugar, and vanilla until smooth.
- Heat a large skillet over medium heat and melt butter.
- Dip each slice of bread into the egg mixture, ensuring it’s well-coated, then let any excess drip off.
- Press each slice into the coconut mixture to coat both sides.
- Cook the coated slices in the skillet for 3-4 minutes per side until golden brown.
- Keep the cooked slices warm in a low oven while finishing the remaining slices.
- Serve warm with maple syrup.
Notes
Use fresh ingredients for best flavor. Store leftovers in an airtight container for 2-3 days in the fridge or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 200mg
Keywords: French toast, coconut, breakfast, brunch, tropical
