Crusted in coconut and fried until golden, this French toast is a riff on an Almond Joy. Serve with a delicious chocolate sauce for true brunch joy.
As far as candy bars go, Mounds and Almond Joy were never really at the top of my list as a kid. However, as I got older and my obsession for coconut blossomed, I developed a love for these little black sheeps of the candy bar family. Of the two, I’d have to say that Almond Joys were definitely my favorite. I preferred the sweetness of the milk chocolate over Mound’s dark chocolate, and the little almonds on top just added that extra oomph.
So as inspiration took hold of my beautiful little (not that little) brain, I decided it was time for yet another one of my over-the-top rich bressserts, AKA breakfast + dessert. This week’s post is ALL about that classic Almond Joy goodness! 
It’s definitely been a hot minute since I’ve put out a breakfast recipe, so this french toast has been a long time comin’! It has every wonderfully delicious element that the Almond Joy is known for–sweet and flavorful coconut, rich, luxurious chocolate, and crunchy nutty almonds in every bite. Absolute perfection on a plate right here.
For the bread, I ended up using a tiger loaf/bread which was located directly next to the french bread in my grocery store bakery. It’s very similar to french bread, but the crust seems to be little thinner and less chewy, making it perfect for this french toast. Originally, I was looking at challah breads, but ain’t nobody got SIX dollars for a loaf of bread!
You’ll be fine with most any white bread you find in your local bakery/grocery store. Just don’t use super crusty, rustic breads, or the pre-sliced white sandwich bread located next to the peanut butter. Go for something heartier that you can cut into thick slices, like french bread and brioche. Or, if you’re absolutely swimming in dolla bills, go right ahead and splurge on that challah!
To stray away from the typical french toast batters all over the Internet, I decided to change things up a bit. Instead of using granulated sugar, I used brown sugar for a subtle maple sweetness. I also added a couple of tablespoons of all-pupose flour since I read that it prevents french toast from getting too soggy.
To eliminate that eggy, sulfuric taste that some french toast fall victim to, I left out the egg whites and used only the yolks. Along with the vanilla, I added my favorite not-so-secret ingredient–almond extract. A little goes a long way, and it’s surprising how just a dash of it can really make a difference in the overall flavor!
As for the toasty coconut exterior, I am absolutely obsessed with how crisp and flavorful the coconut coating was. I started with a finer shred of unsweetened coconut, tossed it with a little sugar and some melted butter, then coated the soaked french toast with it. To me, coconut hasn’t truly reached it’s full potential until it’s been toasted. Luckily, with this recipe you don’t have to toast the coconut beforehand because the skillet will do all of that for you. The coconut not only lends that toasty sweetness, but it also provides a nice, delicately crisp crust.
While this french toast would be all fine and dandy just the way it is, it wouldn’t be a true baJillian original if we didn’t add that extra element of decadence and overwhelming sweetness to it. Furthermore, an Almond Joy is just another macaroon without it’s rich chocolate coating and crunchy almonds. That’s why a liberal drizzle of chocolate-covered almond sauce was absolutely detrimental to finish off this wonder.
Click here for the chocolate almond sauce recipe.
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Almond Joy: Coconut and Chocolate French Toast
- Total Time: 30 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A delightful twist on Almond Joy for brunch! Golden-fried French toast, coated in coconut and served with a rich chocolate sauce.
Ingredients
- 1 cups (237 ml) finely shredded unsweetened coconut
- 2 tbsp granulated sugar
- 2 tbsp butter
- 6 slices bread
- 3 large egg yolks
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1 cups (237 ml) milk
- Vegetable oil
Instructions
Make the Sauce
- Make the Coating: In a shallow dish, use a fork to toss the coconut and sugar together. Add the melted butter and stir until all the coconut is moistened.
Make the French Toast
- Preheat oven to 300°F (149°C) and adjust oven rack to the middle position. Place a wire rack onto a rimmed baking sheet.
- In a shallow dish, whisk together egg yolks, brown sugar, flour, salt, vanilla, and almond extract until smooth. Gradually stir in the milk until well blended.
- Using your hands, soak the bread in the milk mixture until saturated but not falling apart, about 10 seconds per side. Allow excess mixture to drip off. Transfer to another baking sheet; repeat with remaining slices.
- Place soaked bread slice in the coconut coating. Gently press coating onto the bread, flip, and repeat with the other side. Place coated bread slice back onto the baking sheet; repeat with other slices.
- In a skillet, heat 1 tablespoon of oil over medium heat. Once hot, transfer two slices to the skillet and cook until golden brown, 2 to 3 minutes per side. Transfer to the baking sheet with the wire rack, wipe the skillet with a paper towel, and repeat cooking with remaining slices, adding 1 tablespoon more oil for each batch.
- Place baking sheet of french toast in the preheated oven for 5-7 minutes.
- Serve warm with chocolate-almond sauce.
Notes
- For a richer flavor, use full-fat milk instead of skim milk.
- To prevent soggy French toast, ensure the bread is not oversaturated with the egg mixture.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in a toaster oven or skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 400
- Sugar: 25
- Sodium: 200
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 3
- Protein: 8
- Cholesterol: 100
Frequently Asked Questions
What type of bread is best for making this Almond Joy French toast?
I recommend using a tiger loaf, as it has a thinner crust and is less chewy than traditional French bread, making it ideal for French toast.
Can I substitute the milk chocolate in the recipe?
While the milk chocolate gives a true Almond Joy flavor, you can substitute with a semi-sweet chocolate if you prefer a richer taste.
How do I achieve the perfect crust on the French toast?
Make sure to coat the bread thoroughly in the shredded coconut before frying, and cook it in a hot pan until golden brown on both sides.
