Lamington French Toast with Raspberry Jam Syrup
I love recipes that feel indulgent but are surprisingly simple. This Lamington French Toast riff checks both boxes: it takes classic French toast, dresses it in chocolate and coconut, and finishes with a bright raspberry jam syrup. It reads fancy on a weekend brunch menu, but it’s straightforward enough for a weekday treat when you have day-old bread sitting on the counter.
There’s a rhythm to these steps that makes the process calming. You whisk a quick custard, soak each slice, pan-fry until golden, then dunk in a chocolate icing and press into coconut. A few whisked spoonfuls of jam and boiling water turn into a glossy syrup that cuts through the richness. The result hits texture and flavor notes — crisp edges, pillowy centers, chocolate, coconut, and a pop of fruit.
Below I give the exact ingredient list and the step-by-step directions I use every time. I’ll also include troubleshooting tips, gear recommendations, and a couple of holiday-friendly variations so you can adapt this for a crowd or a quiet morning at home.
The Ingredient Lineup
Ingredients
- 2 large eggs — the custard base that binds and adds structure.
- 1/2 cup milk of choice — thins the custard; swap dairy or non-dairy as you prefer.
- 1 teaspoon pure vanilla extract — lifts and rounds the custard flavor.
- 4 slices day-old bread of choice — day-old bread soaks without falling apart; slightly firm is ideal.
- 2/3 cups icing/powdered sugar — forms the sweet body of the chocolate icing.
- 1/4 cup cocoa powder — gives the chocolate flavor; sift if lumpy.
- 1/4 cup of warm/boiling water — hydrates the icing to a thick, sauce-like consistency.
- 1/4 cup Raspberry or Strawberry Jam — becomes the base of the bright jam syrup.
- 3 tablespoons boiling water — thins the jam into a pourable syrup.
- 1/2 cup desiccated/finely shredded coconut (you won’t use it all, but it helps to have this quantity to evenly coat the french toasts) — for the classic lamington coating; finely shredded coconut clings best.
Lamington French Toast with Raspberry Jam Syrup, Made Easy
- In a wide, shallow dish whisk together 2 large eggs, 1/2 cup milk of choice, and 1 teaspoon pure vanilla extract until smooth.
- Add one slice of the day-old bread to the egg mixture at a time. Press gently so the bread soaks up the custard but stays intact (about 10–20 seconds per side).
- Heat a nonstick or heavy-bottomed skillet over medium heat. When hot, place a soaked slice in the skillet and cook until golden and cooked through, about 2–3 minutes per side. Repeat with the remaining slices and transfer cooked slices to a plate.
- In another shallow dish whisk together 2/3 cup icing/powdered sugar and 1/4 cup cocoa powder until combined. Add 1/4 cup warm/boiling water and whisk until a thick, sauce-like chocolate icing forms.
- Put the 1/2 cup desiccated/finely shredded coconut into a separate shallow dish (you may not use all of it).
- Working one piece at a time, dip a cooked French toast into the chocolate icing, turning to coat all sides. Lift it and allow excess icing to drip back into the dish.
- Immediately transfer the chocolate-coated French toast to the coconut dish and turn or press to evenly coat with coconut. Repeat steps 6–7 for the remaining slices.
- To make the jam syrup, place 1/4 cup Raspberry or Strawberry Jam and 3 tablespoons boiling water in a small jug or bowl and whisk until smooth and pourable.
- Arrange the coconut-coated French toasts on a serving plate and drizzle the jam syrup over the top to serve.
Why I Love This Recipe
It elevates simple breakfast ingredients into something celebratory. The chocolate-coconut coating evokes lamingtons, that beloved Australian cake, while the jam syrup brings a bright counterpoint to the richness. Texturally, there’s a lovely contrast between the crisped edges of the French toast, the moist interior, and the slightly chewy coconut coating.
It’s also flexible. Use rustic country bread, brioche, or challah for different textures. Make the jam syrup with either raspberry or strawberry jam depending on what you have on hand. And it’s fast: the whole process — from whisking custard to plating — runs under 30 minutes if you stay organized.
Low-Carb/Keto Alternatives
- Use a low-carb bread made from almond or coconut flour designed for toasting. These breads vary in structure, so handle soaked slices gently.
- Swap powdered sugar for powdered erythritol or monk-fruit blend in the chocolate icing. Start with a smaller amount and adjust to taste because sweeteners differ in intensity.
- Keep the coconut; it’s naturally low-carb. Use unsweetened shredded or desiccated coconut to avoid extra sugars.
- For the syrup, mash fresh raspberries with a touch of low-carb sweetener and strain for a thinner pourable sauce rather than using jam.
Gear Checklist
- Wide, shallow dish — for whisking and dipping the custard.
- Another shallow dish — for the chocolate icing.
- Small jug or bowl — to mix the jam syrup.
- Nonstick or heavy-bottomed skillet — for even browning without sticking.
- Spatula or tongs — to flip soaked bread carefully.
- Plate or wire rack — to rest cooked slices before coating.
Troubles You Can Avoid
- Gummy center: Don’t over-soak fresh bread. Use day-old bread or press gently and limit soak time to about 10–20 seconds per side as directed.
- Falling apart: If your bread is very delicate, reduce soak time and handle with a spatula, not your fingers. Let slices rest a minute after pan-frying to firm up before dipping in icing.
- Runny icing: If the chocolate icing is too thin, add a touch more powdered sugar, a tablespoon at a time, until it reaches a thick sauce consistency. If too thick, warm a bit of water and whisk sparingly.
- Uneven coconut coating: Press the coconut onto the icing-coated slice right away and use your hands or a spoon to encourage even adhesion. Work over a sheet of parchment to catch spills.
Holiday-Friendly Variations
- Christmas brunch: Add a pinch of ground cinnamon and nutmeg to the custard. Use cranberry jam for a festive syrup and sprinkle toasted sliced almonds over the coconut for extra crunch.
- Valentine’s Day: Swap the jam for a mixed-berry compote and pipe a little extra chocolate icing decoratively on the plate. Garnish with fresh raspberries and a dusting of extra powdered sugar.
- Easter or spring: Use lemon zest in the custard and finish with a strawberry-rhubarb jam syrup for a bright, seasonal flavor.
- Bridal shower or tea: Cut each slice into quarters for small, bite-sized portions and serve on a tiered platter.
Chef’s Notes
Timing and assembly
Have the chocolate icing and coconut in shallow dishes ready before you start frying. That way you can dip each hot slice as it comes off the pan. The heat helps the icing adhere and set slightly so the coconut clings.
Bread choices
Brioche and challah will give the richest results because they’re eggy and tender. Rustic country loaves or sourdough give a firmer bite and hold up well if you like contrast between crisp edges and soft centers.
Chocolate icing tips
Whisk the powdered sugar and cocoa thoroughly before adding water to avoid lumps. Warm water dissolves the sugar more efficiently. The goal is a thick, sauce-like texture that coats but isn’t dripping like a glaze.
Cooling, Storing & Rewarming
Serve warm for best texture and taste. If you have leftovers, cool completely and store in an airtight container in the refrigerator for up to 2 days. The coating will soften over time as moisture migrates.
To rewarm: place slices on a baking sheet and warm in a 325°F (160°C) oven for 6–10 minutes until heated through; this helps re-crisp the edges slightly. Avoid microwaving if you want to keep texture — the microwave will make coconut and coating soggy.
Frequently Asked Questions
- Can I make the jam syrup ahead? Yes. Mix jam and boiling water, cool, then refrigerate up to 24 hours. Rewarm gently before drizzling.
- What if I don’t have desiccated coconut? Finely shredded coconut works well. Avoid large flakes — they don’t cling as uniformly.
- Can I use fresh bread? You can, but reduce soak time and be gentle. Fresh bread soaks faster and can fall apart if saturated.
- Is this suitable for kids? Absolutely. The syrup is sweet and fruity; cut into smaller portions for little hands.
The Takeaway
This Lamington French Toast with Raspberry Jam Syrup is a compact assembly of familiar elements that turns breakfast into an occasion. It’s reliably fast, forgiving with bread choices, and easily scaled for a larger group. Stick to the simple order: whisk custard, soak, pan-fry, ice, press coconut, and finish with jam syrup. You’ll end up with something that looks special and tastes like a warm, delicious hug — without a lot of fuss.
Lamington French Toast with Raspberry Jam Syrup
Ingredients
Equipment
Method
- In a wide, shallow dish whisk together 2 large eggs, 1/2 cup milk of choice, and 1 teaspoon pure vanilla extract until smooth.
- Add one slice of the day-old bread to the egg mixture at a time. Press gently so the bread soaks up the custard but stays intact (about 10–20 seconds per side).
- Heat a nonstick or heavy-bottomed skillet over medium heat. When hot, place a soaked slice in the skillet and cook until golden and cooked through, about 2–3 minutes per side. Repeat with the remaining slices and transfer cooked slices to a plate.
- In another shallow dish whisk together 2/3 cup icing/powdered sugar and 1/4 cup cocoa powder until combined. Add 1/4 cup warm/boiling water and whisk until a thick, sauce-like chocolate icing forms.
- Put the 1/2 cup desiccated/finely shredded coconut into a separate shallow dish (you may not use all of it).
- Working one piece at a time, dip a cooked French toast into the chocolate icing, turning to coat all sides. Lift it and allow excess icing to drip back into the dish.
- Immediately transfer the chocolate-coated French toast to the coconut dish and turn or press to evenly coat with coconut. Repeat steps 6–7 for the remaining slices.
- To make the jam syrup, place 1/4 cup Raspberry or Strawberry Jam and 3 tablespoons boiling water in a small jug or bowl and whisk until smooth and pourable.
- Arrange the coconut-coated French toasts on a serving plate and drizzle the jam syrup over the top to serve.
Notes
If you're feeling EXTRA indulgent serve with whipped cream!
