Coconut Crusted Stuffed French Toast
Ingredients
French Toast
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- 4 slices thick bread (brioche or challah)
Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Coconut Coating
- 1 cup sweetened shredded coconut
For Cooking
- 2 tbsp butter
Optional Toppings
- Maple syrup
- Fresh berries
- Powdered sugar
- Toasted coconut
Instructions
1. Prepare the Filling
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Spread the mixture onto two slices of bread.
- Top with the remaining slices to create sandwiches.
2. Make the Custard
- In a shallow bowl, whisk together eggs, milk, vanilla extract, and cinnamon.
3. Coat the French Toast
- Dip each sandwich into the egg mixture, coating both sides.
- Press each side into the shredded coconut until evenly coated.
4. Cook
- Melt butter in a large skillet over medium heat.
- Cook the sandwiches for 3–4 minutes per side, until golden brown and crispy.
- Reduce heat if needed to ensure the center warms through without burning the coconut.
5. Serve
- Slice in half and serve warm.
- Top with maple syrup, fresh berries, powdered sugar, or toasted coconut.
Tips
- Brioche and challah provide the best texture and flavor.
- Add sliced bananas or strawberries inside the filling for a fruity variation.
- Use unsweetened coconut if you prefer a less sweet crust.
- Serve immediately for maximum crispness.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Servings
2 servings
Nutritional Information (Approximate per serving)
- Calories: 450–550 kcal
- Protein: 10–14 g
- Fat: 22–30 g
- Carbohydrates: 50–60 g
- Fiber: 3–5 g
- Sugar: 18–25 g
Conclusion
Coconut Crusted Stuffed French Toast combines creamy filling, rich custard-soaked bread, and a crispy coconut coating for a breakfast that’s both indulgent and unforgettable.
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