My version of Coconut French Toast

Went to the Naked Cafe yesterday and the Coconut French Toast caught my eye. Didn’t order that one — maybe next time. But I did try to make it.

And I topped it with bananas and some grapefruit on the side!


  • 12 eggs
  • 1-1/4 cups milk
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 14 slices day-old bread
  • 1 package (7 ounces) flaked coconut
  • Maple syrup


  • In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets.
  • Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup. Yield: 7 servings.



The banana topping I coated with some brown sugar and heated in a pan for a bit.

I didn’t use maple syrup, I thought the bananas and hint of brown sugar was enough for me.

I cut the portions to 1/3 because I was only making it for two people.

What did I think: Thought the bananas made the dish but I would like to go back to Naked Cafe to try out their coconut French toast one of these days :-).