Crunchy Coconut French Toast

Name: Crunchy Coconut French Toast
Prep time: 25 min
Total time: 25 min
Ingredients: 1 1/4 cups shredded unsweetened coconut* (see Note); 3 cups cornflakes, slightly crushed; 4 large eggs; 1/4 cup milk; 1 teaspoon vanilla extract; Four (1-inch-thick) slices challah, sandwich bread, or 4 croissants, sliced lengthwise; 1 tablespoon (1/2 oz) unsalted butter; maple syrup, for serving

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Prep Time: 25 minutes

Total: 25 minutes

Servings: 4

Cost: $7.22 /serving

Author : Bob and Melinda Blanchard

crunchy french toast challah french toast coconut cornflake coating

Ingredients

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1 1/4 cups shredded unsweetened coconut* (see Note)3 cups cornflakes, slightly crushed4 large eggs1/4 cup milk1 teaspoon vanilla extractFour (1-inch-thick) slices challah, sandwich bread, or 4 croissants, sliced lengthwise1 tablespoon (1/2 oz) unsalted buttermaple syrup, for serving

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Instructions

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Step 1

Place the coconut and cornflakes in a shallow bowl and mix well.

Step 2

In another shallow bowl, lightly whisk together the eggs, milk, and vanilla. Dip the bread slices into the egg mixture and soak for about a minute on each side. They should be well coated but not soggy.

Step 3

Press each slice into the coconut mixture on both sides, patting firmly and turning them over several times to coat thoroughly.

Step 4

Heat the butter on a griddle or in a large saute pan over medium heat. Cook for 2 to 3 minutes on each side, or until golden brown and cooked through. Serve with warm maple syrup. Originally published April 15, 2005.