Crunchy Coconut French Toast

Serves 4

1 ¼ cup shredded unsweetened coconut

3 cups cornflakes, slightly crushed

4 eggs

¼ cup half and half

1-teaspoon vanilla

pinch of salt

4 slices of thick bread, challah, or croissant

butter

maple syrup

In a small flat bowl, add coconut and cornflakes.

Mix eggs, half and half, vanilla, and salt and whisk well.

Dip bread in custard, and then in coconut and sauté in butter until lightly golden brown.

Serve with maple or coconut syrup.