Crispy coconut and crushed peanuts create a golden, crunchy coating around tender French toast with warm almond flavor throughout. The turbinado sugar adds a subtle caramelized sweetness while the coconut toasts beautifully in the pan.

Featured Standouts

Coconut Flakes

Unsweetened coconut flakes create the signature crunchy coating on the French toast. As they toast in the skillet, they become golden, crisp, and lightly nutty while adding texture without making the dish overly sweet.

Peanuts

Crushed peanuts add roasted, savory flavor and a hearty crunch that contrasts with the soft custardy bread. Their slightly salty flavor also helps balance the sweetness from the turbinado sugar and coconut.

Almond Extract

Almond extract gives the custard a concentrated almond flavor that makes the French toast taste rich and bakery-inspired. A little goes a long way, adding warmth without overpowering the coconut and peanut coating.

Turbinado Sugar

Turbinado sugar brings a subtle caramel-like sweetness and helps the outside of the French toast develop deeper toasted flavors. Its larger crystals also add a little texture to the custard.

Almond Milk

Almond milk creates the liquid base for the custard while reinforcing the nutty flavor of the almond extract and peanuts. It keeps the custard light enough for the bread to absorb while still giving the finished French toast a creamy texture.

TIPS & TRICKS FOR THE BEST COCONUT-NUT CRUNCH FRENCH TOAST

Choose a sturdy bread

Any bread can be used for french toast if treated properly. Use bread that can absorb the custard without falling apart. Slightly day-old or sturdy sliced bread works especially well because it holds its shape through soaking, coating, and baking.

Give the bread time to soak

Let the bread sit in the custard for the full 10 minutes. This gives the center enough time to absorb the almond-flavored custard instead of leaving you with a wet exterior and dry center.

Keep the pan low

Cook the French toast over low heat because coconut and sugar brown quickly. A lower temperature gives the coating time to become golden and crisp while the bread warms through.

Press on the crunch

After dipping the bread in the coconut and peanut mixture, gently press the coating onto both sides. This helps the nuts and coconut adhere instead of falling off when you flip the French toast.

Let the oven finish the job

The skillet creates the golden, crunchy coating, while the oven finishes cooking the center. Moving the French toast to a sheet pan for the final bake helps the custard firm up without giving the coconut enough time to burn.

Watch the color, not just the clock

The coconut is your best visual cue during skillet cooking. Once it turns golden brown and smells toasted, flip the French toast rather than waiting for a specific cooking time.

Inclusive adaptions

Limited Mobility

For limited hand mobility, use pre chopped nuts or use the food processor to break down the nuts and coconut.

Nut Allergy

For nut sensitivities, replace the almond milk and almond extract with oat milk and vanilla extract, and replace the peanuts with toasted sunflower seeds or additional coconut.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Mixing bowl

Whisk

Shallow dish

Skillet

Spatula

Sheet pan

SIMILAR INGREDIENTS TO

French Toast

Chocolate Lava Center French Toast

Egg- Free Classic French Toast

ENJOY THIS RECIPE WITH

FRENCH TOAST MUFFIN CUPS

BROWN BUTTER OAT PANCAKES

CHICKEN AND WAFFLES W/ HOT-COFFEE MAPLE SYRUP

Recipe

Marissa Bolden

Coconut-Nut Crunch French Toast

Crispy coconut and crushed peanuts create a golden, crunchy coating around tender French toast with warm almond flavor throughout. The turbinado sugar adds a subtle caramelized sweetness while the coconut toasts beautifully in the pan.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 3

Ingredients Equipment Method

Ingredients

  

• 6 slices bread
• 2 eggs
• ¾ cup almond milk
• 3 tablespoons melted butter
• 1 teaspoon almond extract
• 1 tablespoon turbinado sugar
• ½ cup unsweetened coconut flakes
• ¼ cup crushed peanuts

Equipment

• Mixing bowl
• Whisk
• Shallow dish
• Skillet
• Spatula
• Sheet pan

Method

 

1. Combine the eggs, almond milk, melted butter, almond extract, and turbinado sugar in a bowl. Whisk until fully combined.
2. Pour the custard over the bread slices and let them soak for 10 minutes.
3. Combine the unsweetened coconut flakes and crushed peanuts in a shallow dish.
4. Heat a skillet over low heat.
5. Coat each soaked slice of bread on both sides with the coconut and peanut mixture, gently pressing the coating onto the bread.
6. Place the coated French toast into the hot skillet. Cook over low heat until the coconut begins to brown and turn golden.
7. Flip and cook the other side for about 1 minute.
8. Transfer the French toast to a sheet pan.
9. Bake at 350°F for about 10 minutes, or until the French toast is firm in the center.

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