Add 2 cups of water to the drip tray and change out the grate for the optional griddle. Preheat grill to medium heat (4 bars).
Combine corn flakes and coconut into a mixing bowl and set aside.
Whisk together egg whites and vanilla extract. Place the bread slices, one at a time, into the egg white bowl, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Place directly into the cornflake and coconut mixture and coat both sides of bread by pressing down.
Transfer bread slices to griddle, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter, syrup and confectionary sugar.
4 slices wheat bread
1/2 cup egg whites
1 teaspoon vanilla extract
1/2 cup corn flakes (crushed)
1/2 cup coconut shavings
butter to taste
maple syrup to taste
confectionary sugar to taste