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Coconut Stuffed French Toast

A decadent breakfast treat with warm coconut and a creamy filling, perfect for a morning celebration.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Caribbean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 6 oz cream cheese, softened Soften to room temperature for easier mixing.
  • 2 tbsp cream of coconut
  • 2 tsp sugar (optional) Adjust based on taste.
For the 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
For the French Toast
  • 8 oz French baguette, sliced into 1.5 inch thick slices Day-old baguette is recommended for better structure.
  • 2 cups sweetened coconut flakes Ensure to coat the bread thoroughly.
  • 1-2 tbsp neutral oil for cooking

Method
 

Preparation
  1. In a small bowl, mix the filling ingredients (cream cheese, sugar, cream of coconut) until well combined.
  2. In another shallow bowl, whisk together the egg mixture ingredients (eggs, cream of coconut, heavy whipping cream, sugar, vanilla).
  3. Place coconut flakes in a third shallow bowl.
Cooking
  1. Preheat a pan over medium to medium-low heat.
  2. Slice the French baguette into 8 slices, but do not cut all the way through the middle.
  3. Spread about 1-1.5 tablespoons of the cream cheese mixture inside each bread slice.
  4. Dip each stuffed slice into the egg mixture, soaking for a few seconds on each side.
  5. Press the soaked slice into the coconut flakes, coating both sides well.
  6. Add oil to the preheated pan and cook each stuffed French toast slice for about 3-4 minutes on each side, covering the pan to ensure it cooks through without burning. Adjust heat if needed.

Notes

Serve warm with a dusting of powdered sugar, a drizzle of maple syrup or extra cream of coconut, and a scattering of toasted coconut. Adding a wedge of lime or fresh berries can add a bright counterpoint to the dish.