Coconut Crusted French Toast Recipe
Recipe information
Make Coconut Crusted French Toast in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Battered Bread
Coconut Crust & Coating
Cooking & Finish
Battered Bread
1. Prepare custard
In a wide shallow bowl or baking dish large enough to hold a slice of bread flat, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and kosher salt until smooth and slightly frothy. Taste and adjust sweetness if desired.
2. Soak bread
Trim crusts slightly if desired and cut each thick slice to 1 to 1-1/2 inches thick. Working with one slice at a time, submerge bread in the custard for 15–25 seconds per side so it absorbs but doesn’t fall apart. For older or drier bread, soak up to 45 seconds per side. Place soaked slices on a wire rack while you prepare the coating.
Coconut Crust & Coating
3. Toast coconut and mix coating
Place shredded coconut in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly golden, about 3–5 minutes. Transfer toasted coconut to a shallow dish. In the same bowl or a separate shallow dish combine panko breadcrumbs, all-purpose flour, dark brown sugar, and ground nutmeg; stir to combine. Add the toasted coconut and toss so the mixture is evenly distributed.
4. Crust the soaked bread
One slice at a time, lightly dredge the bottom edge of the soaked bread in the flour-panko-coconut mix, pressing lightly so the coconut mixture adheres. Flip and press the other side to create an even coconut crust on both large flat faces. Shake off excess and set each coated slice on a plate or wire rack while you heat the pan.
Cooking & Finish
5. Pan-fry the French toast
Heat a large nonstick or cast-iron skillet over medium heat. Add unsalted butter and neutral oil; swirl to coat the pan and bring the mixture to foaming. Add coated slices without overcrowding (work in batches if needed). Cook until the coconut crust is golden-brown and crisp and the underside is set, 3–4 minutes per side. Use a spatula to gently press while cooking for good contact. If the crust browns too quickly before the center sets, lower heat to medium-low and cover loosely for 1–2 minutes.
6. Keep warm
Transfer cooked slices to a wire rack set over a baking sheet in a warm oven (200°F / 90°C) while you cook remaining slices so they stay crisp.
7. Serve
Stack 2 slices per serving, drizzle each with warm maple syrup (about 2–3 tablespoons per serving). Garnish with fresh berries, a dusting of powdered sugar, and a little lime or orange zest if using. Serve immediately so crust stays crunchy.
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