Baked Coconut French Toast is a coconut lover’s breakfast! A sweetened coconut egg mixture is poured over bread then baked till nicely toasted. Serve with a sprinkle of powdered sugar and a light drizzle of maple syrup.
After mixing the ingredients the mixture will be thick and gooey. Just ladle it on the toast and spread evenly as shown above. I love this recipe because it is quick and super easy anyone can do it! JUST DON’T BURN THE TOAST! lol. There is always that one person that burns toast. Right!? Ovens can be different and so can breads. White, wheat, honey wheat, whole grain all toast differently! So keep an eye on it.
This is what it should look like when it comes out of the oven. The bread edges will be golden brown. The shredded coconut will be lightly toasted. From here I serve the slices and sprinkle powdered sugar on the top. It is great just like or you can drizzle pure maple syrup on top but don’t do too much. Taste it first before drowning it in maple syrup.
Yep that bite above was amazing. Flakes of coconut, specs of vanilla bean, powdered sugar and a maple syrup. Best breakfast ever.
Baked Coconut French Toast
- 8 slices of white bread
- 6 tablespoons butter melted
- 1/2 cup powdered sugar plus extra to sprinkle over pieces of toast.
- 1/2 teaspoon vanilla bean paste
- 1/2 cup unsweetened flaked coconut
- 1 egg beaten
Lay slices of bread flat on a cookie sheet.
Mix the remaining ingredients together in a mixing bowl.
Spread mixture over slices of bread.
Bake for 13 – 15 minutes at 350F.
Plate the toast and sprinkle with powdered sugar.
All breads (white, wheat, honey wheat, whole grain) toast at different times. Please keep an eye on the toast so it does not burn.
This toast is good all by itself and doesn’t need syrup. However, we like it with a light drizzle of pure maple syrup.