Description
A delicious recipe for Coconut Crusted Stuffed French Toast, featuring cream cheese and coconut, perfect for breakfast or brunch.
Ingredients
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 4 slices of thick bread (such as brioche or challah)
- 1/2 cup cream cheese, softened
- 1/4 cup shredded coconut (sweetened or unsweetened)
- 1/4 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 cup unsweetened shredded coconut (for coating)
- Butter or oil for frying
- Maple syrup, for serving
Instructions
- In a mixing bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined. Set aside.
- Spread cream cheese evenly on two slices of bread. Sprinkle shredded coconut over the cream cheese, then top with the remaining slices of bread to create sandwiches.
- In a shallow dish, combine the flour, panko breadcrumbs, and unsweetened shredded coconut. Mix well.
- Heat a skillet over medium heat and add a tablespoon of butter or oil.
- Dip each sandwich into the egg mixture, ensuring both sides are coated. Then, dredge the sandwiches in the coconut-panko mixture, pressing gently to adhere.
- Place the coated sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Remove from the skillet and serve warm with maple syrup drizzled on top.
Notes
- For a fruitier twist, add sliced bananas or strawberries between the cream cheese and coconut layers.
- Try using flavored cream cheese, such as strawberry or pineapple, for an extra burst of flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg