Coconut Stuffed French Toast
A delightful twist on the classic breakfast, featuring creamy filling and crispy coconut coating for a tropical flavor.
Ingredients
For the Filling
- 6 oz cream cheese (softened)
- 2 tbsp cream of coconut
- 2 tsp sugar (optional) Adjust based on taste preferences.
For the Egg Mixture
- 4 large eggs
- 2 tbsp cream of coconut
- 1 tbsp heavy whipping cream
- 2 tsp white granulated sugar (optional) Optional sweetness to the egg mixture.
- 1 tsp vanilla extract
For the French Toast
- 8 oz French baguette (sliced into 1.5-inch thick slices)
- 2 cups sweetened coconut flakes
- 1-2 tbsp neutral oil for cooking
Instructions
Preparation
- In a small bowl, mix the cream cheese, 2 tablespoons of cream of coconut, and 2 teaspoons of sugar very well.
- In a shallow, wide bowl, whisk together the eggs, 2 tablespoons of cream of coconut, heavy whipping cream, and optional sugar.
- Place the coconut flakes in another shallow, wide bowl.
- Cut the French baguette into 8 slices, each about 1.5 inches thick. Make a slit in the middle of each slice, but do not cut all the way through.
Cooking
- Spread about 1 to 1.5 tablespoons of the cream cheese mixture in the middle of each bread slice.
- Dip each stuffed slice into the egg mixture, allowing it to soak for a few seconds on each side.
- Next, dip the soaked bread into the bowl of coconut flakes. Press down a bit to ensure the flakes stick on both sides.
- Preheat a cooking pan over medium to medium-low heat and add a little oil.
- Place the stuffed slices in the pan and cook for about 3-4 minutes on each side, covering the pan to ensure even cooking. If the coconut starts to brown too quickly, lower the heat.
Notes
Serve hot with syrup or additional cream of coconut. Fresh fruits like berries make a great garnish. If you have leftovers, let the French toast cool completely and refrigerate for up to 2 days. Reheat in a toaster or skillet.