Ahhh, french toast. I have fond memories of it; as a little girl I would make french toast with my grandmother. She would help me dip the bread in the egg mixture and slide it into the hot buttered skillet. We would bake and bake until we’d have a big stack. And I would eat that whole stack all by myself that is how much I loved them. Now that I have 2 kids of my own, I make french toast for them all the time. Since I am a bit more conscious of what I eat now, I make them with whole wheat bread and without refined sugar so I don’t mind serving my kids french toast for breakfast every Sunday. Recently I have stepped it up a notch and created an amazing new version; coconut crusted french toast. I really think I have reached superstar brunch status with it!
This coconut crusted french toast is light and fluffy, vanilla flavored with a crispy, crunchy coconut and almond crust. AKA perfection! Within 10 minutes you’ll have these babies on your brunch table.
How I make coconut crusted french toast?
Make the egg mixture
I always start by mixing eggs, vanilla extract, cinnamon, salt and milk in a mixing bowl, whisking it all until combined.
Make the coconut mixture
In a shallow bowl, I mix shredded coconut and almond meal (which I grind myself from raw almonds). I then place this bowl next to the egg mixture.
Slice the bread
I slice bread into thick slices. Thicker slices of bread won’t fall apart so easily when I dip it in the egg mixture and then the coconut mixture. I put the slices of bread on a plate next to the egg mixture. So now there are 3 plates next to the stove; slices of bread – egg mixture – coconut mixture.
Cook the french toast
After heating up a medium size skillet with some coconut oil, I take a slice of bread and dip it in the egg mixture. I gently shake off the excess and dip it in the coconut mixture and gently let it slide into the hot skillet.
Once my slice of french toast is golden brown on the bottom I flip it over, usually after 1-2 minutes. It is ready when the other side is equally golden brown.
I top my french toast with some extra cinnamon and a drizzle of honey or maple syrup. If you want an extra crunch you can use (coconut) sugar instead.
My all time favorite indulging breakfast, french toast! This version is the best in my opinion. WE ALL LOVE IT! And I hope you will too. It is:
light & pillowy on the inside – crunchy on the outside – perfectly sweet – vanilla infused – and extremely delicious
Having friends over for brunch? Serve these together with some oats and almonds pancakes and maybe even this light strawberry and coconut yogurt cake and I’ll bet you, you’ll impress them!
Coconut crusted french toast
Thick slices of (whole wheat) bread dipped in egg mixture and then rolled in coconut and almonds before cooking in a hot skillet, to get a light and fluffy inside and a crunchy crust.
Print Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Breakfast
Equipment
medium size skillet
Ingredients
- 4 slice bread (preferrably day old) (I used whole wheat flaxseed bread. Gluten free bread will work as well. As long as it is a sturdy bread). (I don't use pre sliced bread since I like a thicker slice so I slice the loaf myself)
- 2 eggs
- 1 cup coconut milk (from a carton not a can. Can be replaced by other type of milk)
- 1 pinch fine grain sea salt
- 1/3 cup shredded coconut
- 1/3 cup almond meal (store bought or grind it yourself from raw almonds)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp coconut oil (for cooking)
Instructions
Start by mixing eggs, vanilla extract, cinnamon, salt and milk in a mixing bowl. Whisk mixture until combined.
Mix shredded coconut and almond meal in a shallow bowl until combined. Place it next to the egg mixture next to the stove.
Slice bread into somewhat thicker slices. Put them on a plate and place this next to the egg mixture.
Heat up a medium size skillet with some coconut oil on medium/high.
Now first dip a slice of bread in the egg mixture and then roll it in the coconut mixture. Slide your slice of dipped bread into the hot skillet.
Flip your slice of french toast once it is golden brown on the bottom, usually after 1-2 minutes. Your toast is ready when the other is equally golden brown. Transfer to a plate and serve.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Keyword almonds, coconut
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