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Coconut Cream French Toast

Chef John

"I didn't think the name coconut French toast did this justice, and while certainly not pie-like, the flavor profile was kind of close, and I was very pleased with the results. The staler your bread, the better this will turn out! Garnish with maple syrup, fresh mango, and lime juice."
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38 m servings 328 cals
Original recipe yields 3 servings

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  • Prep

  • Cook

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  1. Place whole egg and egg yolk in a bowl. Add coconut milk, sugar, vanilla extract, and nutmeg; whisk until batter is combined.
  2. Soak bread halves in batter, tossing every 2 to 3 minutes to ensure they are absorbing the batter evenly, 15 to 20 minutes.
  3. Melt butter in a skillet over medium heat. Place soaked bread in a single layer in the skillet. Cook until richly browned, crispy, and cooked through, 5 to 7 minutes per side.
  4. Toast coconut flakes in a dry skillet until golden brown, 3 to 5 minutes. Sprinkle over bread.


  • Cook's Note:
  • Use a French country loaf rather than a baguette to get nice big slices. Italian bread can be substituted for the French bread if preferred.

Nutrition Facts

Per Serving: 328 calories; 23.3 g fat; 23.3 g carbohydrates; 8 g protein; 161 mg cholesterol; 340 mg sodium. Full nutrition

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Good, although my day-old french bread did not absorb nearly enough of the batter. Make sure your bread is at least a few days stale. Soaking overnight might also help.