Coconut French Toast Recipe
Photo: Jacob Ethan/Buttapear
Serves 4
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.
Ingredients
- 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
Directions
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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