Serves 4


  • 2 cups shredded unsweetened coconut
  • 4 large eggs
  • 1/2 cup sugar
  • 1 cup half-and-half
  • 1/2 cup sour cream
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 8 slices (1" thick) brioche or challah bread
  • 2 Tbsp. unsalted butter, divided
  • 1 tsp. confectioners' sugar
  • Whipped cream, for serving
  • Maple syrup, for serving


Total time: 35 minutes

Preheat oven to 350°. On a rimmed baking sheet, spread coconut in an even layer and bake until golden brown, 8 to 10 minutes. Set aside to cool. When cool, transfer toasted coconut to a large plate.

Meanwhile, in a large mixing bowl, whisk eggs and sugar to combine, then whisk in half-and-half, sour cream, vanilla, and salt.

Heat a large nonstick skillet or griddle over medium heat. Coat a bread slice on both sides in egg mixture. Transfer to reserved plate of toasted coconut, coating 1 side of bread in coconut. Repeat with a second slice of bread. Melt 1/2 Tbsp. butter in skillet; when it starts to bubble, add bread slices, coconut-side down. Cook until golden brown, about 2 minutes. Flip bread and cook other side until golden, about 1 minute more. Repeat with remaining slices of bread.

Transfer French toast to 4 plates. Using a fine-mesh sieve, dust confectioners' sugar on top, then add a dollop of whipped cream. Serve warm with maple syrup.


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