Irresistible Coconut Crusted Stuffed French Toast
A delicious twist on a breakfast classic with creamy cream cheese and toasted coconut, all enveloped in crispy bread. Perfect for brunch or special occasions.
Ingrédients
For the French Toast
- 4 slices thick bread (preferably brioche or challah) Use fresh bread for best texture.
- 1 cup cream cheese, softened Use dairy-free cream cheese for a non-dairy version.
- 1/4 cup powdered sugar Adjust to taste.
- 1/2 teaspoon vanilla extract
- 2 large eggs Use egg replacer for vegan.
- 1/4 cup milk Use almond milk or another non-dairy option.
- 1 cup shredded coconut Use sweetened or unsweetened based on preference.
- Butter for frying Can also use coconut oil.
Instructions
Preparation
- Start by gathering all your ingredients and ensuring that your cream cheese is softened.
- In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Blend until smooth.
- Take two slices of bread and spread a generous amount of the cream cheese mixture between them, creating a sandwich.
- In a separate bowl, whisk together the eggs and milk until combined.
Cooking
- Carefully dip each sandwich into the egg mixture, ensuring both sides are coated.
- Press each side of the dipped sandwich into the shredded coconut until evenly coated.
- In a skillet over medium heat, add butter and allow it to melt.
- Fry the sandwiches for about 3-4 minutes on each side until golden brown.
- Remove and place on a paper towel-lined plate to drain excess butter.
Serving
- Serve warm with maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Notes
For added flavor, consider adding cinnamon to the egg mixture or using flavored cream cheeses. Store leftover toast in the refrigerator for up to 2-3 days or freeze for up to 2 months.