Coconut Stuffed French Toast

Coconut Stuffed French Toast is a delightfully indulgent breakfast treat that’s filled with a creamy coconut mixture and topped with a sprinkle of toasted coconut. It’s not heavy or overly sweet either. I think it’s a perfect brunch dish, and if you’re not a coconut fan, feel free to omit it.

It will still be undeniably delicious! If you’re looking for a rich and flavorful breakfast that’s not overly sweet, you’ve come to the right place. When you make fluffy French toast and pair it with a creamy coconut filling, you get the perfect breakfast treat. The addition of toasted coconut just sends it over the top. I’ve really been in the mood for a tropical twist, and this dreamy French toast reminds me of a tropical vacation. Not a fan of coconut? Don’t worry, it’s still delicious without it.

Kitchen Equipment Needed:

1. Mixing bowls
2. Whisk
3. Shallow dish or pie plate
4. Large skillet or griddle
5. Spatula
6. Measuring cups and spoons
7. Knife
8. Cutting board

Ingredients:

• 1 loaf of brioche or challah bread, cut into thick slices
• 4 large eggs
• 1 cup coconut milk
• 1/2 cup whole milk
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup shredded sweetened coconut, toasted
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• Butter, for cooking
• Maple syrup, for serving (optional)

Directions:

1. Prepare the Coconut Filling:
   • In a mixing bowl, combine the softened cream cheese, powdered sugar, and 1/2 cup of the toasted coconut. Mix until well blended and set aside.
2. Prepare the Egg Mixture:
   • In a shallow dish or pie plate, whisk together the eggs, coconut milk, whole milk, sugar, vanilla extract, ground cinnamon, and salt until well combined.
3. Stuff the Bread:
   • Take each slice of brioche or challah bread and make a small slit in the side to create a pocket. Be careful not to cut all the way through.
   • Spoon a generous amount of the coconut filling into the pocket of each slice of bread.
4. Coat the Bread:
   • Heat a large skillet or griddle over medium heat and add a bit of butter to coat the surface.
   • Dip each stuffed slice of bread into the egg mixture, making sure both sides are well coated.
5. Cook the French Toast:
   • Place the coated slices onto the hot skillet or griddle. Cook until golden brown on each side, about 3-4 minutes per side, adjusting the heat as necessary to prevent burning.
6. Serve:
   • Transfer the cooked French toast to a serving plate. Sprinkle with the remaining toasted coconut.
   • Serve immediately with a drizzle of maple syrup if desired.

This Coconut Stuffed French Toast is a fantastic way to elevate your breakfast or brunch with a tropical twist. Enjoy!