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A stack of golden brown coconut-crusted French toast slices on a white rectangular plate, set on a rustic wooden table.
Layla

Tropical Coconut-Crusted French Toast

Elevate your breakfast with this decadent French toast, featuring thick slices of bread dipped in a rich custard and coated in crispy, toasted coconut flakes for an irresistible tropical crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Tropical
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the French Toast Batter
  • 3 large Eggs
  • 1/2 cup Whole Milk
  • 2 tbsp Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Cinnamon ground
  • 1 pinch Salt
  • 8 slices Thick-sliced bread e.g., brioche, challah, Texas toast
For the Coconut Crust
  • 1 cup Sweetened Shredded Coconut
For Cooking
  • 2 tbsp Unsalted Butter divided
For Serving (Optional)
  • as needed Maple Syrup
  • 1/2 cup Fresh Berries mixed
  • 1 tsp Powdered Sugar for dusting

Equipment

  • Large shallow dish
  • Shallow Dish
  • Whisk
  • Large non-stick skillet or griddle
  • Spatula
  • Measuring cups and spoons

Method
 

1. Prepare the French Toast Batter
  1. In a large shallow dish, whisk together the eggs, whole milk, granulated sugar, vanilla extract, cinnamon, and salt until well combined and smooth.
2. Prepare the Coconut Crust
  1. In a separate shallow dish, spread out the sweetened shredded coconut evenly.
3. Dip and Coat the Bread
  1. Dip one slice of bread into the egg batter, allowing it to soak for about 15-20 seconds per side, ensuring it's fully saturated but not soggy. Gently lift the bread, allowing excess batter to drip off.
  2. Lay the batter-soaked bread onto the shredded coconut. Gently press the coconut onto both sides of the bread, ensuring an even and generous coating. Repeat with remaining bread slices, working in batches as needed.
4. Cook the French Toast
  1. Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt and coat the pan.
  2. Place 2-3 coconut-crusted French toast slices in the skillet, ensuring not to overcrowd the pan.
  3. Cook for 3-5 minutes per side, or until the coconut is golden brown and toasted, and the French toast is cooked through. The coconut should be fragrant and crispy.
  4. Remove cooked French toast from the skillet and place on a wire rack to keep warm, or serve immediately.
  5. Add the remaining 1 tablespoon of butter to the skillet for the next batch and repeat the cooking process until all slices are done.
5. Serve
  1. Serve the coconut-crusted French toast hot, drizzled with maple syrup, garnished with fresh berries, and lightly dusted with powdered sugar, if desired.

Notes

For an extra crispy crust, you can lightly toast the shredded coconut in a dry skillet over medium-low heat for 3-5 minutes until golden, then let it cool before using it for coating. Using day-old or slightly stale bread works best as it absorbs the custard without falling apart.