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Coconut crusted french toast

Thick slices of (whole wheat) bread dipped in egg mixture and then rolled in coconut and almonds before cooking in a hot skillet, to get a light and fluffy inside and a crunchy crust.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 people
Course: Breakfast
Calories: 339
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slice bread (preferrably day old) (I used whole wheat flaxseed bread. Gluten free bread will work as well. As long as it is a sturdy bread). (I don't use pre sliced bread since I like a thicker slice so I slice the loaf myself)
  • 2 eggs
  • 1 cup coconut milk (from a carton not a can. Can be replaced by other type of milk)
  • 1 pinch fine grain sea salt
  • 1/3 cup shredded coconut
  • 1/3 cup almond meal (store bought or grind it yourself from raw almonds)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp coconut oil (for cooking)

Equipment

  • medium size skillet

Method
 

  1. Start by mixing eggs, vanilla extract, cinnamon, salt and milk in a mixing bowl. Whisk mixture until combined.
  2. Mix shredded coconut and almond meal in a shallow bowl until combined. Place it next to the egg mixture next to the stove.
  3. Slice bread into somewhat thicker slices. Put them on a plate and place this next to the egg mixture.
  4. Heat up a medium size skillet with some coconut oil on medium/high.
  5. Now first dip a slice of bread in the egg mixture and then roll it in the coconut mixture. Slide your slice of dipped bread into the hot skillet.
  6. Flip your slice of french toast once it is golden brown on the bottom, usually after 1-2 minutes. Your toast is ready when the other is equally golden brown. Transfer to a plate and serve.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.