Coconut Crusted French Toast (Printable)

Crispy coconut-coated brioche soaked in vanilla-cinnamon custard, pan-fried to a golden, tender center; serve with syrup and fresh fruit.

# 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, about 3/4 inch thick

→ Coconut Crust & Cooking

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 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 well.
05 - Heat the butter and coconut oil together in a large non-stick skillet over medium heat until the fat is melted and shimmering.
06 - Cook the coated bread slices in batches, frying 2 to 3 minutes per side until the exterior is golden brown and crispy.
07 - Transfer to plates and serve immediately with maple syrup, fresh berries, sliced bananas, or a dusting of powdered sugar as desired.

# Expert Tips:

01 -
  • The coconut crust creates a shattering crunch that contrasts beautifully with the soft, custardy interior.
  • It feels like a vacation breakfast but uses ingredients you probably already have in your pantry.
02 -
  • If the coconut starts browning too fast or unevenly, your heat is too high and you need to back it off to medium low immediately.
  • Letting the coated slices rest for two minutes on a wire rack before frying helps the crust adhere and prevents it from sliding off in the pan.
03 -
  • Toast the shredded coconut in a dry skillet for three minutes before mixing it with the panko for a deeper, more complex flavor in the crust.
  • Use one hand for the egg dip and the other for the coconut press to avoid turning your fingers into breaded clumps that belong in the pan.

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