Coconut Stuffed French Toast Recipe

sliced coconut stuffed French toast on a fork and more on the plate.

4.34 from 3 votes

Coconut Stuffed French Toast Recipe

This coconut crusted and stuffed French Toast features coconut flavored cream cheese filling, and dipped in coconut flavored egg mixture, and encrusted in sweetened coconut flakes.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 697kcal

Author: Lyuba Brooke

Ingredients

8 oz French baguette sliced into 1.5 inch thick slices
2 cups sweetened coconut flakes
1-2 tbsp neutral oil for cooking

Egg Mixture:

4 large eggs
2 tbsp cream of coconut
1 tbsp heavy whipping cream
2 tsp white granulated sugar optional
1 tsp vanilla extract

Filling:

6 oz cream cheese softened
2 tbsp cream of coconut
2 tsp sugar optional

US Customary - Metric

Instructions

Before starting to cook: In a small bowl, mix the filling ingredients very well. In a shallow, wide bowl, whisk eggs mixture ingredients. Place coconut flakes in another shallow, wide bowl.
Preheat a cooking pan over medium to medium-low heat.
Slice the French baguette into 8 slices that are about 1.5 inches thick. Slices in the middle of each baguette slice but not all the way through.
Spread about 1-1.5 tablespoon of cream cheese mixture in the middle of each bread slices.
Dip each stuffed slice of bread into the coconut egg mixture, letting it soak up the egg on both sides. (Give it a few seconds to soak up the egg mixture on each side.)
Dip the soaked bread slice into the bowl with coconut flakes. Press each wet slice of bread into the coconut flakes, on both sides. Give it a pat on each side to make sure it’s crusted well.
Add a little oil to the preheated pan. Cook the stuffed French toast for about 3-4 minutes on each side. Cover the pan when cooking to make sure it's cooked all the way through before it gets too toasted on the outside.
(If the coconut is toasting too fast, you may need to lower the heat a little bit.)

Notes

What to do with leftover cream of coconut: First of all, don’t feel like you have to use it that same day! Simply transfer what is left in the can into a glass jar with an air-tight lid and refrigerate it. It should last up to 5 days in the refrigerator or freeze it for up to 2 months.
To use up the cream of coconut, use it in cocktails and other baked goods! Check the FAQ section above for recipe suggestions.
Lactose free options: For a lactose free option, you can use lactose free half and half and lactose free cream cheese. (Personally, I prefer the Green Valley Creamery brand of lactose free cream cheese and Organic Valley brand for lactose free half and half.)
Cream of coconut is usually dairy free!
Dairy Free Options: If you need a dairy free option for cream, use oat, almond, or soy milk substitutes but note that the flavor will change slightly. There are plant based cream cheese options on the market as well, use your favorite.

Nutrition