Coconut-Crusted French Toast with FAGE Total Icing


French Toast:

6 large eggs

½ cup FAGE Total 5%, 2%, or 0%

¼ cup packed dark brown sugar

½ tsp coconut extract

¼ tsp cinnamon

¼ tsp salt

1 cup unsweetened shredded coconut

1 cup sliced almonds

Eight ½” thick slices challah or brioche

Softened butter, for cooking 


To Serve:

Powdered sugar

FAGE Total 5%, 2%, or 0%

Maple syrup

2 cups pineapple chunks

2 mangoes, pitted and diced 

  1. French Toast: In a medium bowl, whisk together eggs, FAGE Total, brown sugar, coconut extract, cinnamon, and salt. Set aside.
  2. On a plate, combine the coconut and sliced almonds. Set aside.
  3. Dip bread slices into the egg mixture, soaking thoroughly, then coat both sides with coconut mixture. Set aside on a large baking sheet.
  4. Preheat a griddle or large non-stick skillet over medium heat. Brush with butter so it is completely coated. Cook the French toast until one side is a deep golden brown, 7-8 minutes. Flip and cook until golden brown on the other side. If necessary, turn down the heat to keep the coconut from burning.
  5. To serve: Place 2 slices French toast on each plate, dust with powdered sugar, top with dollops of FAGE Total, drizzle with maple syrup, and scatter pineapple and mango around the plates.
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