Crunchy Coconut French Toast

A stack of five slices of coconut french toast sprinkled with toasted coconut and dripping with maple syrup on a plate

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

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4
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  • 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
  • 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.

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