Sunny Anderson's Coco-Nutty Crunchy Vacay French Toast Beauty, as see on The Kitchen, Season 33.
Recipe courtesy of Sunny Anderson

Sunny’s Coco-nutty Crunchy Vacay French Toast

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
Vacation cooking is something I’ve picked up in the last decade or so as beach home rentals became easier to find and book. One of my favorite breakfasts to make is French Toast. I usually bring small pantry items with me and then buy everything else locally. This feels like dessert for breakfast and a treat. Serving it with fresh local fruit is also a nice way to enjoy the flavors of vacation.





To Serve:


  1. For the custard: In a shallow dish, whisk the eggs and cinnamon sugar together until combined. Whisk in the coconut milk and vanilla extract.
  2. For the coating: In a bag or with your hands, crush the cereal and coconut together. Pour into a shallow dish.
  3. For the toast: Add the butter to a griddle or large pan on medium heat. Working in batches, dunk each slice of bread into the custard to soak, but not make soggy. Gently shake off any excess custard. Press each slice into the coating mixture on both sides. Gently shake off any coating. Add to the pan and cook on both sides until golden brown and cooked through, 3 to 4 minutes per side.
  4. To serve: Combine the strawberries, mangoes and blueberries in a bowl. Slice each piece of French toast in half diagonally and serve with the fruit and maple syrup.