French toast is one of our favorite breakfast dishes, so we’ve experimented with many variations of the classic recipe. We served brunch for a brief time at our restaurant, and this was one of the most popular dishes on the menu. The sweet coconut gives it a Caribbean flavor, while the maple syrup conjures up thoughts of our home in Vermont.–Bob and Melinda Blanchard
Crunchy Coconut French Toast Recipe
Hands-On Time: | Total Time: | Serves 4
- 1 1/4 cups shredded unsweetened coconut (see Note)
- 3 cups cornflakes, slightly crushed
- 4 large eggs
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- Four 1-inch-thick slices challah, or 4 croissants, sliced lengthwise
- 1 tablespoon unsalted butter
- Real Vermont maple syrup, for serving
- 1. Place the coconut and cornflakes in a shallow bowl and mix well.
- 2. In another shallow bowl, lightly whisk together the eggs, milk, and vanilla. Dip the bread slices into the egg mixture and soak for about a minute on each side. They should be well coated but not soggy.
- 3. Press each slice into the coconut mixture on both sides, patting firmly and turning them over several times to coat thoroughly.
- 4. Heat the butter on a griddle or in a large saute pan over medium heat. Cook for 2 to 3 minutes on each side, or until golden brown and cooked through. Serve with warm maple syrup.
- It’s important to use unsweetened coconut in this recipe. The sweetened variety is too moist and makes the bread soggy.
Crunchy Coconut French Toast Recipe © 2005 Bob and Melinda Blanchard. Photo © 2005 Ellen Silverman. All rights reserved.