Coconut Cream Stuffed French Toast

Total Time:
55 min
30 min
25 min

5 servings

  • One 2-pound loaf challah bread
  • Coconut Cream Cheese Filling, recipe follows
  • French Toast Batter, recipe follows
  • 2 to 4 teaspoons canola oil
  • 1/2 cup raspberry puree
  • 1 cup strawberries, diced
  • 4 bananas
  • 1/2 cup granulated sugar
  • 1/2 cup shredded coconut
  • Serving suggestions: ground cinnamon, confectioners' sugar and maple syrup
  • Coconut Cream Cheese Filling:
  • 8 ounces cream cheese, at room temperature
  • 1/4 cup mascarpone, at room temperature
  • 1 cup shredded coconut
  • 1/4 cup honey
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • French Toast Batter:
  • 6 eggs
  • 1 1/4 cups whole milk
  • 1/4 cup heavy cream
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely.

  • Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan.

  • Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate.

  • Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast.

  • Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup.

Coconut Cream Cheese Filling:
  • In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the coconut, honey, coconut extract and vanilla extract, and mix until combined.

  • Yield: 2 1/2 cups

French Toast Batter:
  • Special equipment: a butane torch; a squeeze bottle

  • Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.

  • Yield: 3 cups

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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