This Girl Scout Samoa French Toast only requires a few basic ingredients and is ready in 20 minutes! Loaded with coconut and chocolate flavor and served with the best caramel syrup. The perfect breakfast or brunch recipe that the entire family will love.
- Baked NOT Pan Fried: My favorite part about this recipe is that you can make a large batch at the same time. Cooking in the oven gives you an even and beautifully golden french toast that is irresistible.
- Freezer Friendly: Make a large batch and keep it in the freezer for a quick grab-and-eat breakfast for busy mornings.
- Family Favorite: Even my coconut hating picky eater requests this meal.
If you’ve been around here long enough, you’ll know that French toast recipes have a special place in my heart. In fact, browsing through my 125+ Breakfast recipes you’ll notice that they are the stars of the show. You just cannot beat a sweet start to your day that takes under 30 minutes to get to the table.
This version has jumped to my number one favorite spot. Filled with Nutella, dipped in sweet coconut flakes, and topped with the most incredible caramel syrup. It checks all of the boxes as a must-make breakfast recipe.
STUFFED FRENCH TOAST INGREDIENTS
What do you need to make this rich and decadent French toast? Turns out, not much. I started with my tried-and-true French Toast Recipe and gave it a small twist. The addition of chocolate and coconut really sends this over the top. Here is what you need to get started, and some suggestions on substitutions.
- Eggs: Large eggs give you the base to your custard.
- Cream: OR milk. Cream really does help give this the rich and flavorful finish, but I have used 2%/whole milk with great results.
- Vanilla: Always use pure vanilla extract. When you use imitation it leaves a chemical aftertaste.
- Cinnamon: Just a pinch to help round out the coconut and chocolate.
- Bread: Day old bread is best, since it soaks up the batter well, and for this recipe I recommend regular sandwich bread.
- Coconut: Sweetened coconut flakes. These can be found in the baking aisle of most grocers.
- Chocolate: We used Nutella spread inside our French toast, but you can easily swap that for a few chocolate chips. As the French toast bakes the chips will melt leaving you with a delicious filling.
Looking for a fun new way to serve this classic? Try my French Toast Muffins!
HOW TO MAKE STUFFED SAMOA FRENCH TOAST
- Prep: Preheat the oven and line a baking tray with parchment paper or a silicone baking mat for easy cleanup. Whisk together the egg mixture and slice the bread.
- Assemble: Spread Nutella, or chocolate chips, on half of the bread slices, keeping the spread towards the center of the slice and away from the edges. Sandwich each with a second slice of bread. Dip both sides in the egg mixture followed by the coconut.
- Bake: Line your prepared French toast on the prepared tray. Bake for 10 minutes and enjoy!
If you find that your french toast is on the soggy side, lower the temperature and cook a tad longer. Most likely the bread has soaked up more of the custard and is taking just a smidge longer to cook.
This recipe is best made the day of serving, however it can be frozen and served at a later time.
With coconut french toast, baking works best as it evenly browns the coconut without burning. The center will be cooked perfect and the outside will be slightly browned with a crisp texture.
Place the cooked french toast on a wire cooking rack.
Once it has cooled to room temperature, transfer to a freezer safe zip top bag.
Transfer to the freezer.
Frozen French toast can last up to 2 months if stored properly.
To reheat, place the French toast in the microwave for 20 to 30 seconds. Flip and heat an additional 15 to 20 seconds.
MORE MUST-TRY FRENCH TOAST RECIPES
- Coconut French Toast
- Cinnamon French Toast Recipe
- Sugar Cookie French Toast
- French Toast Bake
- Eggnog French Toast
- Baked French Toast Sticks
- Stuffed Strawberry Cheesecake French Toast
- Banana Bread French Toast
Samoa French Toast Recipe
- 4 large eggs
- 1/4 cup coconut milk or coconut creamer
- 1/2 teaspoon vanilla extract
- pinch cinnamon
- 8 slices of bread
- 1/4 cup Nutella OR Chocolate Chips
- 1 cup sweetened coconut flakes
- Preheat the oven to 425 degrees. Line a baking tray with parchment paper or a silicone baking mat for easy cleanup.
- Whisk together the eggs, milk, vanilla, and cinnamon in a shallow bowl or dish until fully combined, about 30 seconds. Set aside.
- Spread 1 tablespoon of Nutella on 4 bread slices, OR sprinkle 1 tablespoons of chocolate chips, keeping the spread close to the center and about 1/2 inch from the edge of the bread.
- Sandwich the chocolate slices with the reserved bread slices, pressing firmly to create a "sandwich."
- Dip each side of the sandwiches in the egg mixture, followed by the coconut shreds.
- Place in a single layer on the baking tray.
- Bake 10 minutes, flipping once halfway through, or until the coconut is lightly browned.
- Serve with my super simple caramel syrup.