coconut cornflake coating

For this crunchy coconut French toast, thick slices of challah are soaked in eggs, coated in coconut and cornflakes, then griddled.

Crunchy Coconut French Toast

unsweetened coconut* (see Note)

cornflakes, slightly crushed

eggs

milk

vanilla extract

Four (1-inch-thick) slices challah, sandwich bread,

(1/2 oz) unsalted butter

maple syrup,

Place the coconut and cornflakes in a shallow bowl and mix well.

Whisk

In another shallow bowl, lightly whisk together the eggs, milk, and vanilla. Dip the bread slices into the egg mixture and soak for about a minute on each side. They should be well coated but not soggy.

Coat

Press each slice into the coconut mixture on both sides, patting firmly and turning them over several times to coat thoroughly.

Griddle

Heat the butter on a griddle or in a large saute pan over medium heat. Cook for 2 to 3 minutes on each side, or until golden brown and cooked through. Serve with warm maple syrup. Originally published April 15, 2005.

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