Coconut Crusted French Toast

This coconut crusted French toast adds a tropical twist to your usual breakfast routine with a crispy coconut coating and warm cinnamon spice. It’s an easy recipe that feels special and comforting, perfect for weekend brunch or a leisurely morning. The crunch from the coconut paired with the soft inside creates a delightful texture combo that everyone will love.

I first made this on a lazy Sunday when I wanted something a little different but still easy to pull together. It quickly became a new favorite for weekend mornings with the family.

Ingredients

• Thick-cut bread for sturdiness and a nice chew: brioche or challah work best for richness and texture
• Shredded coconut: adds a golden, crispy outer layer with a touch of tropical sweetness; choose unsweetened for less sugar or sweetened depending on your preference
• All-purpose flour: helps the coconut adhere to the bread and creates a light crust
• Ground cinnamon: imparts warm spice that complements the coconut and maple syrup beautifully; fresh ground is best for flavor
• Salt: balances the sweetness and enhances all the other flavors
• Sugar in the egg mixture: adds subtle sweetness and helps achieve a nice golden color when cooking
• Large eggs: bind the coating and add richness
• Milk: thins the egg mixture for even coating; whole milk works well but any milk you have on hand is fine
• Vanilla extract: rounds out the flavor with a sweet, fragrant note
• Butter for frying: gives a rich, golden sear and helps crisp the coconut crust
• Maple syrup for drizzling: adds sweetness and a classic pairing with French toast

Instructions

Build the Coconut Coating:

In a shallow dish, mix shredded coconut with flour, ground cinnamon, and salt. This mixture creates the crispy layer that coats your bread and carries the warmth of cinnamon through every bite.

Whisk the Egg Mixture:

In a separate bowl, beat together eggs, milk, sugar, and vanilla extract until smooth and fully combined. This creates the base that will hold the coconut coating and provide the custardy interior.

Prepare the Bread:

Slice your thick bread into 1-inch slices. Thick slices hold up better to soaking and frying without falling apart.

Heat the Pan and Melt Butter:

Use a medium heat to warm your skillet and melt enough butter to grease the pan surface. Medium heat ensures the crust crisps without burning before the inside is cooked.

Dip the Bread:

Dip each slice thoroughly into the egg mixture, flipping to coat both sides fully.

Press Into the Coconut Mixture:

Immediately press each egg-coated slice down into the coconut coating, pressing gently to make sure the coconut sticks well on both sides.

Cook the French Toast:

Place coated slices onto the hot skillet and cook for 3 to 4 minutes on each side, until the crust is golden and crisp and the inside is cooked through.

Finish and Serve:

Transfer the cooked slices to your serving plate, and add more butter to the pan as needed for the remaining pieces. Drizzle warm French toast generously with maple syrup and enjoy right away for the best texture.

My favorite part about this dish is definitely the crispy coconut crust. It brings not just flavor but also a wonderful texture that elevates the simple French toast to something memorable. One Saturday morning, watching my kids delight in that crunch with a drizzle of maple syrup made me appreciate how simple changes can make breakfast feel festive.

Storage Tips

Store leftover French toast in an airtight container in the fridge for up to two days. Reheat gently in a toaster oven or skillet to restore the crispiness. Avoid microwaving to prevent sogginess.

Ingredient Swaps

Swap out regular shredded coconut for toasted coconut flakes for an even deeper flavor. Use almond milk or oat milk in place of dairy milk for a dairy-free version. Try adding a pinch of nutmeg or cardamom to the coconut mixture for an extra layer of spice.

Serving Ideas

Serve alongside fresh fruit such as sliced bananas or berries to add brightness and freshness. Add a dollop of whipped cream or Greek yogurt for creaminess. Top with chopped nuts like pecans or walnuts for crunch contrast.

This recipe is a wonderful way to elevate your weekend mornings with a hint of tropical flair and satisfying textures. Try it next time you want something familiar but a bit more exciting.

Frequently Asked Recipe Questions

→ What type of bread works best for this dish?

Brioche or challah bread is ideal as they have a rich, soft crumb that soaks the coating well while holding their shape during frying.

→ How can I achieve the crispiest coconut coating?

Press the egg-coated bread slices firmly into the coconut mixture and fry on medium heat immediately to ensure a golden, crispy crust.

→ Can I adjust the spice level in this dish?

Yes, you can increase or decrease the ground cinnamon amount to suit your personal preference without affecting the overall balance.

→ Is it necessary to use butter for frying?

Butter adds a rich flavor and helps achieve a golden crust, but a neutral oil can be used as an alternative.

→ What’s a good serving suggestion for this dish?

Serve warm with a drizzle of maple syrup, which complements the coconut and cinnamon flavors beautifully.

→ Can this be prepared ahead of time?

For best texture, prepare and cook just before serving to maintain the crisp coconut coating and warm interior.