Hellobee

I used to think of French toast as an excuse to eat dessert for breakfast, but lately I’ve come around to making it pretty regularly. I mean, it’s really just eggs, milk, and bread, right? Okay, so maybe I fry it in butter. And sometimes I drench it in maple syrup. But it’s basically like eating toast with eggs and a glass of milk…

Teasing aside, French toast is probably one of the healthier choices for what I’d consider a special breakfast. We often pile ours high with yogurt and toasted nuts, with just a little drizzle of syrup – I love its sweet contrast to the tangy yogurt.

For my latest favorite variation, coconut-crusted French toast, I skip the toppings in favor of a side of fresh fruit and just a splash of maple syrup. It’s spectacular on its own, with a crunchy coconut exterior and warm, custard-y center. And while it might not win any health awards, this barely sweetened breakfast leaves me feeling both a little pampered but also good and energized.

The key here is to either use thinly sliced bread and cook over medium heat, or use slightly thicker bread and cook over medium-low. This will ensure the soaked bread is warmed through and the coconut crust is golden and crispy. You want to get that wonderful toasted coconut flavor without burning the French toast.

It’s excellent straight from the frying pan, but if you keep the cooked slices in a warm oven as you cook additional batches, they dry out a little further and become extra crispy. I love the French toast both ways.

We’ve eaten these the past couple weekends, but I also think it would be a great choice to kick off Valentine’s Day. Have a sweet holiday!

Coconut-Crusted French Toast

4 eggs
2/3 cup whole milk
1 teaspoon cinnamon
1 tablespoon maple syrup, plus more for serving
2 cups unsweetened shredded coconut
1/2 boule of French or sourdough bread, sliced
butter, for frying
strawberries or other fresh fruit, for serving

Place a sheet pan in the oven and set to lowest temperature, 200 degrees F or lower. In a large, shallow bowl, whisk together the eggs, milk, cinnamon, and maple syrup until combined. Place the coconut on a plate or in another shallow bowl.

Place the bread, one piece at a time, in the egg mixture until soaked through. Let any excess egg drip off the bread before moving to the coconut, coating both sides.

Place a large skillet over medium heat and add a generous amount of butter. Once the butter has melted and is starting to bubble, add the soaked and coconut-coated bread to the skillet, working in batches. Once the coconut is deeply browned, flip and brown the opposite side. (If your slices are cut significantly thicker than pictured, you may need to cook the French toast over medium-low heat to cook the custardy interior of the bread without burning the coconut.) Move the cooked French toast to the oven as you work through the remainder of the bread.

Serve warm, with extra maple syrup and fresh fruit.

Serves 3-4