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Crunchy Coconut French Toast

This easy to make coconut and cereal coated french toast is a fun change from ordinary French toast! Make sure to try the cinnamon syrup for an extra special treat.

Course Breakfast, brunch
Cuisine American
Keyword breakfast, brunch, french toast, syrup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

For stuffed french toast:

  • 1-8 oz package cream cheese softened
  • 1/3 cup powdered sugar
  • chopped pecans
  • 8 slices white bread thick slice or dense white (Jo used Granny Sycamores)

For coating bread:

  • 4 eggs
  • 1/4 to 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup crushed cornflakes
  • 1 cup loose packed coconut

Instructions

  1. Mix together and spread a little cream cheese mixture (1-2 tablespoons) between two slices of bread.

  2. If you want to make the french toast without stuffing the slices of bread, simply cut out the step above.
  3. Beat eggs, milk and vanilla in a pie plate.
  4. Mix the crushed cornflakes and coconut in a separate dish.
  5. Dip bread into the egg mixture and then the cornflake mixture.
  6. Heat a griddle to medium - medium high heat and coat lightly with butter or spray with PAM.
  7. Fry the bread pieces on griddle until lightly browned on each side. Do not pat down. Do not turn more than once. Watch carefully so coconut does not burn. Keep slices warm in oven till serving.

  8. Serve with Cinnamon Syrup.

Recipe Notes

  • When I asked Jo for this recipe, she ran the recipe over with a loaf of Great Harvest Cinnamon Swirl Bread. I tried it with the Cinna-Swirl and loved it. As stated above, Jo used the Granny Sycamore White bread. I loved that as well. She made a tray of the stuffed version, and cut the pieces into triangles (fourths of a slice). Usually, I'm not interested in touching a piece of french toast that is not piping hot, but this was really yummy. If you are serving this to a crowd, double the recipe and place the slices in the oven until ready to serve. Slice the pieces in half or fourths, serve with a bowl of Cinnamon Syrup in the center of a platter.
  • You can also make this ahead of time and "stuff" the pieces of bread, dip and coat with crumbs, arrange in a single layer on cookies sheet or 9x13 pan. Cover dish with plastic wrap and refrigerate. When ready to cook, remove from fridge, and cook as directed.
  • Always serve with home made syrup, this will give your french toast, waffles or pancakes the WOW factor :)