Coconut Stuffed French Toast
This coconut crusted and stuffed French Toast features coconut flavored cream cheese filling, and dipped in coconut flavored egg mixture, and encrusted in sweetened coconut flakes.
We absolutely LOVE French Toast in our family, whether it’s classic or any other fun way. Stuffed French Toast is one of the most fun ways to make this classic breakfast. And as popular and beloved the pancakes are, you just can’t beat French toast in my book.
The idea of stuffed French Toast is not new by any means and I personally have been making it for many years. So if you haven’t tried it yet, I’m begging you to grab all the ingredients from the store and make it this weekend. It’s a perfect weekend brunch or breakfast recipe and especially great for celebrating a special occasion.
If you’re looking for a holiday brunch ideas, I highly recommend this Coconut French Toast. Of course, you’d have to love coconut. There is coconut flavors throughout: in the cream cheese filling, in the egg dipping mixture, and the baguette slices are also crusted with sweetened coconut flakes.
Important Ingredient Tips
- Bread – for the classic French Toast, I always recommend Brioche BUT for stuffed French toast, I recommend using a French Baguette! It’s much sturdier so better to stuff and cook stuffed and coated. Give is few extra seconds in the egg mixture as well to make sure it soaks it up nicely.
- Cream of coconut – make sure to use “cream of coconut” not coconut cream of coconut milk. It’s sweet and meant for frozen cocktails. My favorite brand of cream of coconut to use is Coco Lopez or Goya! (Use leftovers in many other recipes like Coconut Syrup. There are more suggestions in FAQs below.)
- Heavy Whipping Cream – I recommend using heavy whipping cream because of the rich and creamy consistency that it brings to the custard. You can use half and half or whole milk if absolutely needed but not with less fat.
Lyuba’s Tips For Success
- PRO TIP: I prefer to start with a freshly baked baguette from the deli section. It will truly give you a superior taste and texture.
- Slice the baguette into slices that are about 1 1/2 inches thick. Don’t slice too thin!
- Make sure to leave the bread to soak for a minute or so! You can do a few slices at a time and cook them together. (Then do the next batch.)
- Preheat the pan but don’t make it too hot! Use a setting between medium and medium-low. If you make it too hot, the coconut flakes will burn.
- Don’t walk away far, French toast only takes 3-4 minutes of cooking on each side. Use a large pan so you can fit several slices at a time.
- If using the griddle, preheat it well and make sure the heat is spread evenly. Downfall of a griddle is often uneven heat.
What Can I Do with Leftover Cream of Coconut?
- Come question I’ve gotten is what to do with leftover cream of coconut after the open the can. First of all, don’t feel like you have to use it that same day! Simply transfer what is left in the can into a glass jar with an air-tight lid and refrigerate it. It should last up to 5 days in the refrigerator or freeze it for up to 2 months.
- To use up the cream of coconut, the most common recipe is, of course, the Pina Colada. Another cocktail to try is the Painkiller (yum!)
- You can also make some Homemade Coconut Syrup to go with your French Toast, pancakes, and waffles.
- Make coconut bread pudding or coconut cheesecake!
Lactose and Dairy Alternatives
- For a lactose free option, you can use lactose free half and half and lactose free cream cheese. (Personally, I prefer the Green Valley Creamery brand of lactose free cream cheese and Organic Valley brand for lactose free half and half.)
- Cream of coconut is usually dairy free!
- If you need a dairy free option for cream, use oat, almond, or soy milk substitutes but note that the flavor will change slightly. There are plant based cream cheese options on the market as well, use your favorite.
If you’ve made this stuffed French toast using my recipe and found a lot of good information here, PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below as well.
Coconut Stuffed French Toast Recipe
This coconut crusted and stuffed French Toast features coconut flavored cream cheese filling, and dipped in coconut flavored egg mixture, and encrusted in sweetened coconut flakes.
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Servings: 4
Calories: 697kcal
Ingredients
- 8 oz French baguette sliced into 1.5 inch thick slices
- 2 cups sweetened coconut flakes
- 1-2 tbsp neutral oil for cooking
Egg Mixture:
- 4 large eggs
- 2 tbsp cream of coconut
- 1 tbsp heavy whipping cream
- 2 tsp white granulated sugar optional
- 1 tsp vanilla extract
Filling:
- 6 oz cream cheese softened
- 2 tbsp cream of coconut
- 2 tsp sugar optional
Instructions
- Before starting to cook: In a small bowl, mix the filling ingredients very well. In a shallow, wide bowl, whisk eggs mixture ingredients. Place coconut flakes in another shallow, wide bowl.
- Preheat a cooking pan over medium to medium-low heat.
- Slice the French baguette into 8 slices that are about 1.5 inches thick. Slices in the middle of each baguette slice but not all the way through.
- Spread about 1-1.5 tablespoon of cream cheese mixture in the middle of each bread slices.
- Dip each stuffed slice of bread into the coconut egg mixture, letting it soak up the egg on both sides. (Give it a few seconds to soak up the egg mixture on each side.)
- Dip the soaked bread slice into the bowl with coconut flakes. Press each wet slice of bread into the coconut flakes, on both sides. Give it a pat on each side to make sure it’s crusted well.
- Add a little oil to the preheated pan. Cook the stuffed French toast for about 3-4 minutes on each side. Cover the pan when cooking to make sure it's cooked all the way through before it gets too toasted on the outside. (If the coconut is toasting too fast, you may need to lower the heat a little bit.)
Notes
- What to do with leftover cream of coconut: First of all, don’t feel like you have to use it that same day! Simply transfer what is left in the can into a glass jar with an air-tight lid and refrigerate it. It should last up to 5 days in the refrigerator or freeze it for up to 2 months.
To use up the cream of coconut, use it in cocktails and other baked goods! Check the FAQ section above for recipe suggestions. - Lactose free options: For a lactose free option, you can use lactose free half and half and lactose free cream cheese. (Personally, I prefer the Green Valley Creamery brand of lactose free cream cheese and Organic Valley brand for lactose free half and half.)
Cream of coconut is usually dairy free! - Dairy Free Options: If you need a dairy free option for cream, use oat, almond, or soy milk substitutes but note that the flavor will change slightly. There are plant based cream cheese options on the market as well, use your favorite.
Nutrition
Serving: 6g | Calories: 697kcal | Carbohydrates: 69g | Protein: 15g | Fat: 40g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 211mg | Sodium: 678mg | Potassium: 346mg | Fiber: 6g | Sugar: 37g | Vitamin A: 864IU | Vitamin C: 0.02mg | Calcium: 133mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!
More French Toast Recipes To Try
Originally published on Will Cook For Smiles in July 2013.
Categories:
30 Minute Meals, Breakfast Recipes, Brunch Recipes, French Toast Recipes, Mother's Day Recipe Ideas, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I need someone to come make this for me for breakfast in the morning! YUMMY!!
I need to make this right now (& it’s midnight almost!) 😉
🙂 Thank you, love!
I made this wonderful French Toast today! All I can say is WOW!! I made the coconut syrup too and that just put it over the top!! This was my husbands birthday breakfast present and he LOVED it!!
Oh wow…now thats an awesome coconutty idea!! Thank you so much, Christi!!
WOW you can keep going with the coconut recipes if they all turn out as amazing as this French Toast!
I looooove coconut! This French Toast was amazing!
Thank you, Julie!
I don’t make French toast often enough, and this coconut version looks delicious! Can’t wait to try it sometime…thanks for the recipe!
Thank you so much! I hope you try it soon, Samantha!
Hi Lyuba! I’m stopping over from Saturday Dishes. I’m pinning this right now! Looks amazing!
Thank you, Jodi!
If you ONLY knew how much of a love affair I have with French Toast….. And what’s not to love about coconut? I think I just drooled on my screen! Thank You, Thank You! P-:
I hope the computer is ok 😉
Thank you so much, Diane!
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Enjoy your new Red Plate and have a wonderful weekend!
Miz Helen
Girl! I saw this at a link up party and literally went “oh!” out loud, hahah! LOOKS AMAZING! Mmmmm!!
You are too sweet! Thank you 🙂
This french toast just looks so… wow. That’s all I can think of. yum!
Aww, that all I need to hear 🙂
Thank you!
Visiting from The Sunday Showcase Party. This looks wonderful. I love coconut! Putting it on my breakfast pinterest board.
Thank you, Dawn!!
Wow, very ingenious. This looks wonderful, I will give it a try. Thanks for sharing. You got a new fan today.
Thank you so much and welcome!! Glad to have you 🙂