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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.