It’s a strange day in our house if a loaf of challah doesn’t disappear in a few hours. When I’m planning for this recipe, I’ll make a point of buying an extra loaf and hiding it somewhere extra sneaky. The coconut added to the egg dip will crisp up as the French toast browns, adding extra crunch to the plush challah. I use desiccated instead of shredded coconut because it’s drier and so crisps up faster, plus the shorter flakes bind better to the bread. It also goes extremely well with the accompanying mango dipping sauce.
Related: What Cooking Breakfasts Together Taught Me About My Son
Excerpted from Sundays: A Celebration of Breakfast and Family in 52 Essential Recipes by Mark Pupo. Copyright © 2023 Mark Pupo. Illustration copyright © 2023 Christopher Rouleau. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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