Coconut Crusted French Toast
Easy Coconut Crusted French Toast is a tasty weekend breakfast recipe. Toasted coconut flakes and warm maple syrup make this the ultimate sweet breakfast indulgence!
I guess it is true that your taste buds change with old age! I have learned to love the flavor and think it smells heavenly.
French toast, however, is something I have always loved. If plain French toast is your thing, I have this amazing detailed post on How to Make French Toast. It is just such a classic breakfast and is my favorite sweet morning treat, but I really love it anytime of the day.
A certain someone that I’m married to has said on occasion that he just can’t understand how I can make a meal out of bread soaked in syrup. He doesn’t know what he’s missing! I added some chicken sausage on the side to make him happy 🙂
P.s. If you are a coconut fan, you just might love these cookies. Have a great day!
Here are some other delicious French toast recipes you should definitely try!
Banana & Nutella Stuffed French Toast
Crock Pot Cinnamon Bun French Toast
Mini French Toast Sausage Roll-Ups
- 3 large eggs
- ¾ cup coconut milk
- ½ teaspoon coconut extract
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup shredded sweetened coconut
- 6 slices of French bread, cut into ½ inch slices
- Butter, maple syrup, and strawberries-for serving, if desired
- In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt. Place the shredded coconut on a plate. Dip both sides of each slice of bread into the egg mixture (let it really soak in to the bread). Dip both sides of the coated bread into the shredded coconut. Drizzle a little egg mixture on top of the coconut to make it stick to the bread.
- Meanwhile, heat a large non-stick frying pan or a griddle to medium to medium-high heat. Cook the slices of bread until golden brown on one side and then turn and cook the other side. Serve immediately or keep French toast warm in a 250 degree F oven.
- Serve with butter (this doesn't really need it) and pure maple syrup.
Recipe source: adapted from www.twopeasandtheirpod.com