Air Fryer Coconut Crusted French Toast

If you’ve got some day-old bread lying around and want to turn it into something special, this Air Fryer Coconut Crusted French Toast is your answer. It’s golden and crisp on the outside, soft and custardy in the middle, with a coconut-cinnamon coating that makes it taste like a tropical bakery treat.

Unlike stovetop French toast, there’s no standing over the hob flipping slices. The air fryer gives you a crispy finish with minimal effort—and no need to turn on the oven.

You can use any kind of bread you have, though thick-sliced or slightly stale bread works best. This is one of those breakfasts that feels like a treat but takes just minutes to prep and cook.

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Ingredients

• 4 thick slices day-old bread (or 6 smaller slices)
• 2 large eggs
• ½ cup milk
• 2 tablespoons unsalted butter, melted
• ¼ cup double cream or coconut cream
• Spray oil

For the crumb coating:

• 3 tablespoons all-purpose flour
• ½ cup desiccated coconut
• 2 tablespoons sugar
• ½ teaspoon ground cinnamon

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Instructions

1. Preheat your air fryer to 350°F (175°C). Lightly spray the air fryer basket with spray oil.
2. In a shallow bowl, whisk together the eggs, milk, melted butter, and cream until fully combined.
3. Dip each slice of bread into the egg mixture, coating both sides, and set aside on a plate.
4. In a second shallow bowl, mix together the flour, desiccated coconut, sugar, and cinnamon.
5. Take each soaked slice and press it gently into the coconut crumb mixture to coat evenly on both sides.
6. Place the coated slices into the air fryer basket in a single layer. Cook for 5 minutes, or until golden brown and crisp. Depending on the size of your air fryer, you may need to cook in batches.

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Serving Suggestions

• Serve with butter and warm maple syrup.
• Add a spoonful of whipped cream or Greek yogurt.
• Top with sliced bananas, strawberries, or a drizzle of honey.
• For extra crunch, sprinkle with toasted coconut flakes.

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Storage

• Fridge: Once cooled, store leftover French toast in an airtight container in the refrigerator for up to 2 days.
• Freezer: Place cooled slices in a single layer on a tray to freeze, then transfer to a freezer bag for up to 1 month. Reheat straight from frozen.
• To Reheat: Air fry at 350°F for 3–4 minutes, or pop into the toaster oven until warmed through and crisp again.

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Frequently Asked Questions

Can I make this dairy-free?
Yes. Swap the milk and cream for coconut milk or oat milk, and use a plant-based butter alternative.

What bread works best?
Brioche, challah, sourdough, or white sandwich bread all work well. Slightly stale bread holds up best in the custard.

Do I have to use coconut cream?
No—double cream, single cream, or a splash of half-and-half will work just fine. Coconut cream just adds a nice richness and flavor.

My coating keeps falling off—help?
Make sure your bread is fully soaked in the egg mixture and gently press it into the crumb coating so it sticks well. Spraying your air fryer basket helps too.

Can I make it ahead of time?
Yes. You can prep and coat the slices, then refrigerate them for a few hours before air frying. Or make and freeze them for later.

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This is one of those recipes that feels fancy without being fussy. It’s great for lazy mornings, brunch with the family, or even a quick “breakfast-for-dinner” night.