Easy Coconut Stuffed French Toast Recipes

COCONUT FRENCH TOAST

Steps:

• In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

BAKED COCONUT FRENCH TOAST

Steps:

• Spray the inside of a 9x13-inch baking dish with cooking spray.
• Arrange bread slices in a single layer in the prepared baking dish.
• Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
• Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
• Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.

COCONUT CRUSTED STUFFED FRENCH TOAST

Steps:

• Preheat a saute pan on medium heat.
• Slice the French bread slices in the middle but not all the way through.
• In a small bowl, mix cream cheese and 1 tbs of cream of coconut until well combined.
• Place coconut flakes in another shallow, wide bowl.
• In a shallow, wide bowl, whisk eggs, 1 tbs of cream of coconut, vanilla and sugar until smooth.
• Spread the cream cheese mixture in the middle of the bread slices.
• Dip the bread in egg mixture and then into coconut flakes. Press the flakes lightly.
• Cook the French toast on medium heat for about 3-5 minutes on each side. (If the coconut is toasting too fast, you may need to lower the heat a little bit.)

COCONUT CREAM STUFFED FRENCH TOAST

Steps:

• Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely.
• Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan.
• Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate.
• Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast.
• Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup.
• In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the shredded coconut, honey, coconut extract and vanilla extract, and mix until combined.
• Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.

EASY COCONUT STUFFED FRENCH TOAST

Steps:

• Mix cream cheese, brown sugar and coconut extract in small bowl until well blended. Spread 2 tablespoons cream cheese mixture on each of 4 slices of bread. Press the other 4 slices of bread on top to form 4 sandwiches.
• Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, cinnamon and vanilla extract until well blended. Dip sandwiches in egg mixture, soaking for 1 minute on each side.
• Melt butter in large nonstick skillet or griddle on medium-low heat. Place sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Serve with maple syrup, if desired.

COCONUT-BLUEBERRY STUFFED FRENCH TOAST BAKE

Steps:

• Heat oven to 375°F.
• Spray 8-inch-square baking dish with cooking spray; cover bottom of dish with 5 bread slices, cutting as necessary to fit. Spread 1 cup blueberries over bread slices in dish; cover with remaining bread slices.
• Whisk eggs, milk and dry pudding mix 2 min.; pour over bread.
• Bake 30 to 35 min. or until top is golden brown. Cool 5 min.
• Top with remaining blueberries and sugar.

COCONUT CRUSTED FRENCH TOAST RECIPE

Steps:

• Preheat griddle to medium heat.
• Slice French bread slices down the middle, being sure to not cut all the way through.
• In a small bowl, combine all filling ingredients; set aside.
• In a shallow bowl or pie pan, whisk together eggs, vanilla, milk and sugar until smooth.
• Spread cream cheese mixture in the middle of bread slices.
• Dip the bread in the egg mixture on both sides, then dip each side in shredded coconut.
• Cook toast for 3-5 minutes on each side.