Crunchy Coconut French Toast Recipe

Cook What You Love | Clarkson Potter, 2005

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

Hands-On Time: | Total Time: | Serves 4

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Ingredients

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

Directions

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.

Note

It’s important to use unsweetened coconut in this recipe. The sweetened variety is too moist and makes the bread soggy.