Coconut Crusted Stuffed French Toast

An indulgent tropical breakfast treat

French toast is a timeless breakfast favorite, but adding creamy filling and a crisp coconut coating transforms it into something truly special. This Coconut Crusted Stuffed French Toast delivers golden, crunchy edges, a rich sweet center, and warm tropical flavor—perfect for weekend brunches, holidays, or whenever you want breakfast to feel like dessert.

Why You’ll Love This Recipe

Crispy coconut exterior with a soft, custardy inside
Sweet cream-cheese filling that feels bakery-worthy
Easy to prepare in under 30 minutes
Perfect for brunch gatherings or special mornings
Customizable with fruit, flavored syrups, or toasted coconut

Ingredients

For the French Toast

4 slices thick bread (brioche or challah preferred)
2 large eggs
1/2 cup milk (or coconut milk for stronger tropical flavor)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup shredded coconut (sweetened or unsweetened)

For the Filling

4 oz cream cheese, softened
1/4 cup powdered sugar
1/4 cup shredded coconut
1 teaspoon vanilla extract
Optional: sliced strawberries or bananas

For Serving

Maple syrup
Extra shredded or toasted coconut

Step-by-Step Instructions

1. Make the Filling

In a bowl, mix softened cream cheese, powdered sugar, shredded coconut, and vanilla until smooth. Fold in fruit if using.

2. Assemble the Sandwiches

Spread filling onto one slice of bread and top with another slice to form a sandwich. Repeat with remaining bread.

3. Prepare the Custard

Whisk eggs, milk, vanilla, cinnamon, and salt in a shallow dish until fully combined.

4. Coat with Coconut

Heat a buttered skillet over medium heat.
Dip each sandwich in the egg mixture, then press into shredded coconut so both sides are coated.

5. Cook Until Golden

Cook sandwiches 3–4 minutes per side until crispy, golden brown, and heated through.

6. Serve Warm

Slice in half and drizzle with maple syrup. Finish with extra coconut or fresh fruit.

Tips for Perfect Results

Use slightly stale bread for better custard absorption.
Toast the coconut first for deeper nutty flavor and extra crunch.
Cook on medium heat to prevent burning before the center warms.
Add fruit inside or on top for freshness and color.
Dust with powdered sugar for a bakery-style finish.

Delicious Variations

Pineapple Coconut: Add crushed pineapple to the filling.
Chocolate Coconut: Spread Nutella with the cream cheese.
Almond Joy Style: Add chocolate chips and sliced almonds.
Dairy-Free: Use coconut cream cheese and plant-based milk.

Storage & Reheating

Refrigerate leftovers in an airtight container up to 2 days.
Reheat in a skillet or toaster oven to keep the coconut crispy.
Freeze cooked slices up to 1 month and reheat from frozen.

Final Thoughts

Coconut Crusted Stuffed French Toast turns a simple breakfast into a decadent tropical experience. With its creamy center, crisp coconut coating, and warm cinnamon-vanilla flavor, it’s guaranteed to impress family, guests, or just yourself on a cozy morning.

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