Ok, you know I love pancakes. We eat them every Sunday morning. Occasionally I might want something different. Occasionally I want french toast.
But not the soggy kind.
Soggy french toast is an abomination and completely unnecessary. If you cook french toast and then pop it in the oven to keep warm, it will probably end up soggy. Not good. With my big electric griddle we still need several batches to feed us all, and I hate having to jump up and down while I’m trying to eat.
This french toast stays crispy sitting in the oven while I cook the other batches. That’s just one of many reasons why I love this. The nuts and coconut make it more filling than ordinary french toast, and the coating helps it stay nice and crunchy, even through buttering and drizzling it with syrup.
This was inspired by Josh and Maria’s Coconut Crusted French Toast. David doesn’t like a lot of coconut flavor, so I used regular milk instead of coconut milk. Someday I’d love to try their recipe because it looks delicious!
It’s super easy to make, but it’s a real treat to eat. A special breakfast couldn’t be easier!
Walnut and Coconut Crusted French Toast
Bread (I used about 18 slices of everyday wheat bread)
1 C. milk
1 1/2 C. finely shredded unsweetened coconut*
1 1/2 C. finely chopped walnuts
1 t. cinnamon
*You could use sweetened coconut if that’s all you have, but I’d chop it a bit first.
1. In a large bowl beat together eggs and milk. Set aside.
2. In a separate bowl whisk together coconut, walnuts and cinnamon. Set aside.
3. Heat a griddle or frying pan to medium heat. Set up an assembly line with the bread, egg mixture and dry ingredients. Dip each slice of bread first in the egg, flipping to coat both sides. Transfer the slice to the bowl of coconut/walnuts/cinnamon and press down. Wiggle it around and flip to coat each side with the mixture. Be sure to press down lightly to encourage the coating to stick. Place on hot griddle. Repeat with all the bread.
4. Cook for 3-5 minutes until brown and crispy. Flip and cook another 3-5 minutes. Keep warm in the oven while you cook the next round. Serve hot with plenty of butter and maple syrup.
Notes: I’ve been baking extra bread lately just so we can have this. We all love it! It’s such an easy breakfast but it’s always a big hit.
Yield: About 18 slices of french toast.
Adapted from Two Peas and Their Pod.
Are you a french toast fan?