I have a confession to make. I’m obsessed with French Toast. I like pancakes, I get excited for waffles… but my favorite carb-heavy, lazy-day breakfast, is most definitely French Toast. I don’t want just any French Toast though, I want it to be made with thick, dense bread, crusted with coconut, smothered in fruit, and drizzled with honey. Just thinking about it makes me ravenous. This Coconut Crusted French Toast is flavorful, delicious, and will make you smile.
Technically, you should probably make French Toast with French bread (it only makes sense, after all). Your day is pretty much guaranteed to succeed when you use French bread for your French Toast. Tragically, however, I don’t always have a baguette in my pantry. When this happens, and I feel like I just can’t make it through my day without my favorite breakfast, I’ve gotten desperate and used croissants (they’re also French, so this really makes just as much sense), ciabatta rolls, and the very culturally confused (but delicious) English Muffin French Toast. What I’ve learned is, you can make your toast out of pretty much any thick, dense bread you want, and it will taste delicious, but some of the combinations will be ugly (Here’s looking at you, English Muffin French Toast!). If you care about aesthetics, stick with the baguette. If you’re only interested in taste- use whatever bread you want!
In France, this custardy breakfast bread is called ‘pain perdu,’ which literally means ‘lost bread,’ and is best when the bread is slightly stale, leftover from a day or two before. A word of caution- this recipe will absolutely NOT work with sliced sandwich bread. It’ll fall apart, and then you’ll cry. Spare yourself, and stick to a thick, dense bread. Buy a baguette for some soup, and then use the rest for this.
Looking for more lazy-day breakfasts? Try this:
Coconut Crusted French Toast
- 4 eggs
- 2-4 TB sugar (use more or less depending on desired level of sweetness)
- 1 TB vanilla
- 1 1/2 cups milk OR milk substitute
- 8 thick slices day-old bread
- 4 TB butter or coconut oil
- 1/2 cup shredded coconut
- Optional Toppings: more coconut, honey, maple syrup, berries
In a large mixing bowl, beat the eggs, sugar, vanilla and milk until blended.
Set bread in milk mixture, and allow to soak 3-5 minutes. (Soak-time will depend on how stale your bread is and what kind of bread-- A French baguette can soak longer than Italian loaf. Don't let the bread start to fall apart.)
Preheat pan over medium-high heat with butter.
Place the soaked bread in hot buttered pan, and coat the upward facing side with shredded coconut. Cook about 3 minutes, until golden brown, and then flip. Cook about 3 more minutes.
Serve hot with desired toppings.