Jean Allsopp Photo by: Jean Allsopp

Coconut French Toast

Coastal Living MARCH 2007

  • Yield: Makes 4 servings


  • 1 loaf unsliced bread
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup coconut milk
  • 1/2 cup coconut cream
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 tablespoon butter, divided
  • Powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup


Cut bread into 4 (2-inch) slices. Trim crusts, and cut each piece in half diagonally.

Combine eggs and next 6 ingredients in a 13- x 9-inch baking dish. Soak bread in egg mixture.

Melt 1/2 tablespoon butter in a large nonstick skillet or griddle. Drain two bread slices, and cook in hot butter 30 to 45 seconds on each side or until golden. Place on a foil-lined baking sheet. Repeat with remaining butter and soaked bread.

Bake at 350° for 15 minutes. Serve with powdered sugar, sliced bananas, toasted coconut flakes, and maple syrup.


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Coconut French Toast Recipe