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Crunchy Coconut French Toast

Source of Recipe


From "Cook What You Love" by Bob and Melinda Blanchard






List of Ingredients



• 1-1/4 cups shredded unsweetened coconut *
  
• 3 cups cornflakes, slightly crushed
  
• 4 large eggs
  
• 1/4 cup milk
  
• 1 tsp pure vanilla extract
  
• 4 (1-inch-thick) slices challah or 4 croissants, sliced lengthwise
  
• 1 Tbsp unsalted butter
  
• Real Vermont maple syrup, for serving
  






Instructions



1. Place the coconut and cornflakes in a shallow bowl and mix well. In another shallow bowl, lightly whisk together the eggs, milk and vanilla.
   
   
2. Dip the bread slices into the egg mixture and soak for about a minute on each side. They should be well coated but not soggy. Press each slice into the coconut mixture on both sides, patting firmly and turning them over several times to coat thoroughly.
   
   
3. Heat the butter on a griddle or in a large sauté pan over medium heat. Cook for 2 to 3 minutes on each side, or until golden brown and cooked through. Serve with warm maple syrup.
   
   Serves 4
   
   






Final Comments


* It's important to use unsweetened coconut in this recipe. The sweetened variety is too moist and makes the bread soggy.