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Coconut French Toast

Coconut French Toast

Alone, kids can pour ingredients into the bowl and whisk them together as well as add the slices of bread to the egg mixture. Just be sure to help clean those little hands with raw egg on them. With assistance, kids can measure out the ingredients and place the uncooked slices onto the baking sheet before cooking.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 Servings
Calories 74 kcal
Author Jory Lieber


  • 6 pieces whole grain bread
  • 2 whole eggs
  • 2 egg whites
  • 3 tablespoons milk
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon coconut palm sugar
  • 1 tablespoon shredded unsweetened coconut plus additional for topping (I like to use Bob’s Red Mill brand)
  • Optional toppings: pure maple syrup honey, unsalted butter


  1. Heat the oven to 375°F and line a baking sheet with a Silpat or parchment paper.
  2. Whisk all of the ingredients together in a large bowl.
  3. One piece at a time, dip each side of the bread into the egg mixture. I like to gently press down the bread to let it soak in some of the egg mixture.
  4. Place bread slices on baking sheet and bake for 12-13 minutes, flipping once after 6-7 minutes.
  5. Top each slice with a sprinkle of coconut flakes, additional desired toppings and enjoy!