Ingredients
Scale
- 4 large eggs
- 1 cup milk (or any plant-based alternative)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon sugar (optional)
- 8 slices of bread (brioche or challah recommended)
- 1 ½ cups shredded coconut (unsweetened or sweetened)
- 2 tablespoons butter or coconut oil, for cooking
- Fresh fruit, honey, or powdered sugar, for serving
Instructions
- In a medium bowl, whisk together eggs, milk, vanilla extract, cinnamon, and sugar until smooth and slightly frothy.
- Spread shredded coconut on a large plate or shallow dish for coating.
- Dip each bread slice into the egg mixture, ensuring both sides are fully soaked. Let excess drip off.
- Press soaked bread into shredded coconut, coating both sides evenly.
- Heat a non-stick skillet or griddle over medium heat. Add butter or coconut oil and melt evenly.
- Place coconut-coated bread slices in the skillet. Cook for 3–4 minutes on each side until golden brown and crispy.
- Keep cooked slices warm in a 200°F (90°C) oven while cooking remaining slices.
- Serve immediately with fresh fruit, honey, or a light sprinkle of powdered sugar.
Notes
Day-old bread works best to absorb the custard without falling apart.
For a vegan version, use flax eggs and plant-based milk.
Customize with spices like nutmeg or cardamom for extra flavor.
Avoid flipping too early to prevent coconut from falling off.
- Prep Time: 10
- Cook Time: 15