Description
French toast meets tropical paradise in this Coconut French Toast, where crispy golden edges embrace a luscious coconut-infused center. Generous shreds of toasted coconut and a drizzle of maple syrup elevate this breakfast classic to a delightful morning indulgence you’ll savor with pure joy.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 4 slices of one day old French bread (about ¾” / 2cm thick)
- 1 cup (237 milliliters / 8 fluid ounces) unsweetened coconut milk, canned
- 1 cup (100 grams) sweetened, shredded coconut
Flavor Enhancers:
- 2 teaspoons granulated sugar
- ½ teaspoon coconut extract
- ½ teaspoon pure vanilla extract
Serving and Cooking:
- Butter for greasing
- Confectioner’s sugar for serving
- Maple syrup for serving
- Tropical fruit for serving
Instructions
- Craft a luscious egg blend by thoroughly whisking whole eggs, creamy coconut milk, granulated sugar, pure coconut extract, and fragrant vanilla extract in a mixing bowl until uniformly combined.
- Transfer the silky mixture into a shallow 9-inch by 9-inch (23 centimeters by 23 centimeters) baking tin, ensuring even distribution.
- Scatter fresh shredded coconut across a spacious flat plate, preparing for bread coating.
- Warm a griddle or non-stick skillet to medium heat, precisely 350°F (175°C), using a cooking thermometer for accuracy.
- Delicately submerge each bread slice into the egg mixture, allowing 15 seconds of absorption on each side, adjusting time based on bread’s moisture and freshness.
- Carefully enrobe each saturated bread slice with a generous layer of shredded coconut, ensuring complete coverage on both surfaces.
- Lightly grease the preheated cooking surface with unsalted butter, creating a smooth, non-stick environment.
- Gently place coconut-crusted bread slices onto the griddle, cooking until achieving a rich golden-brown color, approximately 2-3 minutes per side.
- Reapply butter between batches to prevent sticking and maintain even browning.
- If not serving immediately, preserve warmth by placing prepared French toast in an oven set to 200°F (95°C).
- Present the coconut French toast elegantly, dusting with powdered sugar, drizzling pure maple syrup, and garnishing with vibrant tropical fruits like mango or pineapple.
Notes
- Use thick, day-old bread like brioche or challah for the best absorption and texture.
- Toast coconut lightly before coating to enhance its nutty, rich flavor and create extra crunch.
- Allow bread to soak in coconut milk mixture for precisely 15 seconds per side to prevent soggy or dry results.
- Maintain medium heat while cooking to achieve golden-brown exterior without burning the coconut coating.
- Serve immediately after cooking to preserve crispy edges and prevent bread from becoming soft.
- Keep French toast warm in low-temperature oven if not plating instantly, preventing moisture loss and maintaining optimal texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 598 kcal
- Sugar: 18 g
- Sodium: 412 mg
- Fat: 42 g
- Saturated Fat: 30 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 372 mg