In a large shallow bowl, whisk together eggs, buttermilk, tahini, and vanilla extract.
In a separate shallow bowl, mix together crushed cereal, coconut, and sesame seeds.
In a heavy skillet over medium heat, melt about 2 tablespoons of butter, or enough to generously coat the bottom of the pan.
Meanwhile, working with one or two bread slices at a time, dip into the liquid ingredients (both sides), then into the dry ingredients (both sides), pressing with your fingers or a spoon so that the dry stuff sticks. Repeat this process (a double dip!).
Fry the pieces over medium heat: You don't want to get the pan too hot or the seeds and coconut shreds will burn. Once the bottom side is golden-brown and delicious looking, flip and cook the other side.
Repeat with all pieces of bread.
To serve, shower with lemon zest and top with fresh fruit.