Baked Coconut French Toast
1 loaf challah or brioche, cut into bite-size cubes
½ cup flaked coconut
1 can regular coconut milk
1 cup milk of your choice
1 teaspoon vanilla
Top with maple syrup, toasted coconut and mango slices.
Preheat oven to 325°. Butter a 9- by 13-inch baking dish. Cut bread into 1-inch (bite-size) cubes, toss with coconut flakes and arrange evenly into the baking dish.
In a large bowl, whisk together eggs lightly (to break the yolks), add in coconut milk, milk and vanilla. Beat until all ingredients are well combined.
Pour milk mixture over bread and allow for it to soak for at least 15 minutes (this can be done the night before!)
Bake uncovered about 40 minutes. If it starts to get too dark on top, cover with foil. When done, it will be golden brown, puffy and have a slight jiggle in the center.
Serve warm, room temperature or cold. Top with your favorite maple syrup, more coconut flakes and fresh sweet mango.
Lemon-Blueberry Baked French Toast
1 loaf brioche or challah bread, cut into ½-inch slices
2 cups milk (almond milk is a delicious nondairy alternative)
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon salt
⅓ cup sugar
Zest of 1 lemon
¾ cup fresh or frozen blueberries
Butter a baking dish. Cut bread into ½-inch slices and arrange in baking dish, overlapping the edges of the slices. In a large bowl, whisk together eggs, milk, vanilla, sugar, lemon zest, cinnamon and salt.
Pour mixture over the bread and allow to sit for 30 minutes, or up to 24 hours, covered with plastic wrap in the refrigerator.
Preheat oven to 325°.
Sprinkle blueberries around and between the egg mixture–soaked bread. (Do this just before baking, because doing it ahead of time will stain the bread purple and turn the egg mixture green.) Bake for 40–45 minutes, or until golden brown and the custard is set. If it begins to brown too quickly, cover with foil.
Let cool at least 15 minutes before serving. Can be served at room temperature, cold or warm. Top with your favorite syrup, butter and powdered sugar.
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