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Crispy Coconut Crusted Stuffed French Toast

crispy coconut crusted stuffed french toast - featured image
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A delightful breakfast recipe featuring thick slices of brioche or challah bread stuffed with a creamy sweet filling and coated in a crispy toasted coconut crust. Perfect for a special weekend brunch or a comforting treat.

Ingredients

Scale
  • 8 thick slices brioche or challah bread (about 1-inch thick, day-old preferred)
  • 8 large eggs, room temperature
  • 1 cup whole milk or half-and-half (240 ml)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons granulated sugar
  • 8 ounces softened cream cheese
  • 2 tablespoons powdered sugar
  • 1 1/2 cups shredded coconut (sweetened or unsweetened)
  • 2 tablespoons butter
  • Optional fresh fruit slices (strawberries, bananas, mango)
  • Maple syrup or honey for drizzling

Instructions

  1. Prepare the cream cheese filling: Beat 8 ounces softened cream cheese with 2 tablespoons powdered sugar until smooth. Optionally add 1 teaspoon vanilla extract or a pinch of cinnamon. Chill in the fridge.
  2. Make the custard batter: Whisk together 4 large eggs, 1 cup whole milk or half-and-half, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 2 tablespoons granulated sugar until frothy.
  3. Prepare the coconut coating: Spread 1 1/2 cups shredded coconut on a plate.
  4. Assemble the stuffed French toast: Spread about 2 tablespoons cream cheese filling on 4 slices of bread. Add optional fruit slices if desired. Top with remaining bread slices to form sandwiches and press gently.
  5. Coat the sandwiches: Dip each sandwich into the custard batter, soaking about 20 seconds per side. Press firmly into shredded coconut to coat both sides well.
  6. Cook the French toast: Heat 2 tablespoons butter in a skillet over medium heat. Cook sandwiches 3-4 minutes per side until coconut is golden and crispy and bread is cooked through. Adjust heat to prevent burning.
  7. Serve warm: Plate immediately and drizzle with maple syrup or honey. Garnish with extra fruit or powdered sugar if desired.

Notes

Use day-old bread to prevent sogginess. Cook on medium heat to avoid burning the coconut. Press coconut firmly to ensure a good crust. Keep cooked slices warm in a 200°F oven if making in batches. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: French toast, coconut crust, stuffed French toast, breakfast, brunch, crispy, cream cheese filling, tropical flavor

Find it online: https://cooltastes.com/crispy-coconut-crusted-stuffed-french-toast-recipe-easy-perfect-breakfast-idea/