Coconut Crusted French Toast
Crispy coconut-coated French toast with custardy centers and a hint of vanilla. Ready in under 20 minutes for a showstopping breakfast that tastes indulgent but requires just one pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 425
- Protein
- 11g
Ingredients
- 2 large eggs
- ⅓ cup whole milk
- ¾ cup unsweetened shredded coconut
- 4 slices (1-inch thick) bread (brioche or challah), sliced
- ½ teaspoon vanilla extract
- 2 tablespoons butter
- 2 tablespoons maple syrup or honey
Instructions
- 1
Whisk eggs, milk, and vanilla together in a shallow bowl until combined and frothy.
- 2
Spread shredded coconut on a plate in an even layer.
- 3
Dip each bread slice into egg mixture, coating both sides — 2 seconds per side.
- 4
Coat both sides of each dipped slice generously with coconut, pressing gently.
- 5
Heat butter in a 12-inch nonstick skillet over medium-high until foaming.
- 6
Pan-fry French toast 3 minutes per side until coconut is golden and edges firm.
- 7
Transfer to plates and drizzle with maple syrup or honey. Serve immediately.
Tools you’ll need
- shallow bowl
- whisk
- plate
- 12-inch nonstick skillet
- spatula
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