Description
Creamy coconut French toast delivers a tropical breakfast dream from Hawaiian kitchens. Crisp edges and rich coconut flavor welcome weekend indulgence while you savor each delectable bite.
Ingredients
Scale
- 4 large eggs
- 4 slices French bread (1 day old, about ¾” / 2 cm thick)
- 1 cup (237 ml / 8 fl oz) unsweetened coconut milk, canned
- 1 cup (100 g) sweetened, shredded coconut
- 2 tsp granulated sugar
- ½ tsp coconut extract
- ½ tsp pure vanilla extract
- Butter (for greasing)
- Confectioners’ sugar (for serving)
- Maple syrup (for serving)
- Tropical fruit (for serving)
Instructions
- Prepare Coating Mixture: Whisk eggs, coconut milk, sugar, coconut extract, and vanilla extract in a mixing bowl until perfectly blended and smooth.
- Coconut Preparation: Spread shredded coconut across a wide, flat plate, creating a textured coating station for bread slices.
- Temperature Setup: Heat griddle or non-stick skillet to medium temperature of 350°F (175°C), verifying with a cooking thermometer for precision.
- Bread Soaking: Immerse bread slices in egg mixture, ensuring thorough yet quick saturation—roughly 15 seconds per side, allowing optimal absorption without compromising bread’s structural integrity.
- Coconut Crusting: Meticulously coat each soaked bread slice with shredded coconut, pressing gently to achieve complete and even coverage on both surfaces.
- Cooking Process: Lightly butter the preheated cooking surface and carefully transfer coconut-encrusted bread, cooking until achieving a rich, golden-brown exterior—approximately 2-3 minutes per side, rotating to ensure uniform caramelization.
- Serving Presentation: Transfer cooked French toast to a warm oven at 200°F (95°C) if not serving immediately, then elegantly plate by dusting with powdered sugar, drizzling maple syrup, and garnishing with tropical fruit accents like mango or pineapple.
Notes
- Choose the Right Bread: Select thick-cut, day-old bread like brioche or challah for maximum absorption and crispy exterior.
- Master Coconut Coating Technique: Press shredded coconut firmly onto bread to ensure complete, even coverage and maximum coconut flavor.
- Control Cooking Temperature: Maintain consistent medium heat around 350°F to prevent burning and achieve golden-brown perfection.
- Manage Moisture Absorption: Soak bread slices for 15 seconds per side, adjusting time based on bread’s freshness to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 367
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 220 mg