I don’t like to toot my own horn, but I feel like I may have cracked the French toast code with this one. This recipe was made totally off the cuff, but after I took a bite I knew I had something special. It was a sunny Saturday morning and I wanted a fancy decadent restaurant breakfast without the long LA wait. The night before we made this coconut cocktail that always leaves a little over half a can of milk, and almost every single time, that half goes to waste. So when I opened up the fridge and saw the can I had the idea of swapping the milk I usually use to make French toast for the coconut milk, with a little extra punch from a coconut-cornflake crust. And that’s how the Crunchy Coconut French Toast recipe was born!
Servings: 4 slices
- 4 slices of brioche bread (you can use whatever you have on hand, but a large fluffy bread is best)
- 1/2 Cup coconut milk (lite will work too, but not cream)
- 2 Cups unsweetened corn flake cereal
- Unsweetened raw coconut shavings (put as much to your liking, adding more increases the coconut flavor)
- 2 Eggs
- 2 Tbsp Sugar
- 2 tspn Cinnamon
- 2 tspn Vanilla extract
- Coconut oil to cook the toast on the pan
You’ll also need:
- Ziplock Bag
- Rolling Pin
Prep Corn Flake Coating:
- Add corn flakes into a Ziplock bag and roll over the bag evenly with your rolling pin to ensure the flakes are as close to the same time as possible. You are just trying to break down the cereal into smaller crunchy bits to coat the toast, not roll into a dust.
- Once you are pleased with the size of your crushed flakes, pour out the cereal into a shallow bowl and mix in the coconut flakes. I personally pour enough so it looks like it’s about a 40/60 ratio of coconut to cereal. Incorporate the two by mixing together and set aside.
Pro-Tip: While you are crushing the cereal and making the egg wash and cereal mix, be sure to start your griddle or pan so it is nice and hot for when your toast is coated and ready to cook.
- In another shallow bowl combine the eggs, coconut milk, sugar, cinnamon, and vanilla extract. Whip all the ingredients together until evenly combined.
- Now grab the bowl with the cereal and your sliced bread. First dip the toast into the egg mixture, being sure to flip and coat both sides and edges well with the egg wash. Once properly coated, transfer the eggy toast to the cereal bowl and lightly press down to make sure the cereal adheres to the toast. Flip the toast and repeat. Be sure to also dip the bread in along the edges.
- Take the now crunchy, wet toast and place it into a well oiled pan. You can use whatever oil of your choice, I like coconut oil to further enhance the flavor. Cook until the egg no longer looks wet and the toast and cereal are golden. Repeat the process for as many slices as you want and toast with your preferred toppings! I like fruit, syrup, and powered sugar all together for an extra sweet treat! Best served hot, right off the pan!
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