Coconut French Toast

My dad has always loved honey buns from Chinatown in Victoria and often, when we came down south we got some. Needless to say, the love for these subtle coconuty buns rubbed off on me. I’ve been thinking a lot about them lately and decided to make my semi-failed (ugly) Easter Bread into a true treat. So Coconut French Toast was born out of sheer hunger and momentary genius. This stuff is tasty, it’s hard to go wrong here.

Coconut French Toast


  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • 2/3 cup sweetened shredded coconut
  • 3 tbsp powdered sugar
  • 4 slices of Easter Bread
  • 3 tbsp butter


1. Whisk together eggs, vanilla, milk, coconut, and sugar. Pour mixture into a long (if using a long bread…) and shallow dish. Soak slices of Easter Bread in the mixture for 2 minutes a side, until thoroughly spongy. The bread should have a nice coating of coconut (if not, spread some on once you put it in the pan).

2. Brown the butter in a pan and place slices of soaked bread in the midst of the buttery goodness.

3. Cook french toast for 2-4 minutes per side, until browned. Sprinkle with a little extra powdered sugar if needed, and enjoy.

Quote from Genesis, “Whoa this is amazing, it’s too delicious.” From the man who doesn’t love sweets. Success.

French toasted.

7 thoughts on “Coconut French Toast

  1. Made these this morning — RIDICULOUSLY good. I used a quarter cup milk and a quarter cup coconut milk, but otherwise followed the recipe straight up. Thank you for the great idea!

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