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Coconut Stuffed French Toast

This Coconut Stuffed French Toast offers an indulgent breakfast experience with a creamy center and a crisp coconut exterior, perfect for slow mornings.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz French baguette, sliced into 1.5 inch thick slices Use day-old for better texture
  • 2 cups sweetened coconut flakes May substitute with unsweetened
  • 1-2 tbsp neutral oil for cooking Adjust as needed
Egg Mixture
  • 4 large eggs
  • 2 tbsp cream of coconut
  • 1 tbsp heavy whipping cream
  • 2 tsp white granulated sugar (optional) For sweetness
  • 1 tsp vanilla extract
Filling
  • 6 oz cream cheese, softened
  • 2 tbsp cream of coconut
  • 2 tsp sugar (optional) Adjust to taste

Method
 

Preparation
  1. In a small bowl, mix the filling ingredients very well.
  2. In a shallow bowl, whisk the egg mixture ingredients.
  3. Place coconut flakes in another shallow bowl.
  4. Slice the French baguette into 8 slices that are about 1.5 inches thick and cut slices in the middle but not all the way through.
  5. Spread about 1-1.5 tablespoons of the cream cheese mixture in the middle of each bread slice.
Cooking
  1. Dip each stuffed slice into the egg mixture, letting it soak on both sides.
  2. Then dip the soaked slice into the coconut flakes, pressing to coat well.
  3. Preheat a cooking pan over medium to medium-low heat and add a little oil.
  4. Cook the stuffed French toast for about 3-4 minutes on each side, covering the pan to ensure it's cooked through.
  5. Adjust the heat as needed to avoid burning the coconut.
Serving
  1. Serve immediately while the interior is luxuriously warm and the coconut is fragrant and crisp. A light dusting of powdered sugar or a drizzle of warmed maple syrup complements the cream cheese center without overpowering it.
  2. Optionally, serve with a spoonful of tangy fruit compote for a contrasting flavor.

Notes

If you have leftovers, cool completely, wrap individually in parchment, and store in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the coconut’s texture.