COCONUT FRENCH TOAST
Steps:
- In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.
Nutrition Facts : Calories 435 calories, Fat 22g fat (13g saturated fat), Cholesterol 371mg cholesterol, Sodium 473mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 17g protein.
COCONUT-ALMOND FRENCH TOAST CASSEROLE
The buttery coconut-almond crust makes this French toast casserole truly special and offsets the creamy, fluffy texture of the bread. You'll want to assemble the dish the day before to give the bread time to soak in the custard.
Provided by Food Network Kitchen
Time 8h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
- For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
- Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
- For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
- To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
- Serve with a sprinkling of powdered sugar and berries if using.
COCONUT FRENCH TOAST WITH SPICED ROASTED PINEAPPLE
Enjoy a new take on French toast for brunch. The custard is made using coconut milk and the dish is topped with a delicious spiced roasted pineapple
Provided by Alice Johnston
Time 50m
Number Of Ingredients 10
Steps:
- Whisk the eggs, coconut milk and vanilla together in a wide, shallow bowl. Dunk the brioche slices into the mixture, letting each sit in the bowl for 1-2 mins on each side to soak up the liquid. The mixture should be completely absorbed by the brioche before cooking.
- Heat the oven to 200C/180C fan/gas 6. To prepare the pineapple, cut away the skin, leaves and any eyes, then slice the flesh into long, chunky pieces (you'll need about three per person). Cut out the tough core and discard. Place the pineapple pieces in a small baking dish, drizzle over the maple syrup and sprinkle with allspice. Roast for 15 mins, turning halfway through and brushing with the sticky syrup in the dish.
- Meanwhile, melt the butter in a frying pan over a low-medium heat until foaming. Scatter the desiccated coconut over a plate, and dip in each side of the soaked brioche slices to coat. (The bread will be very delicate, so do this carefully.) Cook the brioche slices for 3-4 mins on each side until golden and cooked through. Divide between two plates, then top each with a dollop of yogurt, three of the roasted pineapple pieces, then drizzle over any juices from the roasting tin.
Nutrition Facts : Calories 728 calories, Fat 45 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 29 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
BANANA & COCONUT BAKED FRENCH TOAST
An easy way to serve brunch for a crowd. You can also prep this the night before, keep covered in the fridge overnight and bake in the morning! If you can get coconut yogurt it's an excellent addition to serve it with.
Provided by Izy Hossack
Categories Coconut
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350oF.
- Heat the coconut milk, milk and butter in a pot over a low heat until the butter has melted. Take off the heat and beat in the mashed banana, sugar, salt and eggs.
- Take each slice of bread and dip into the banana mixture. Lay into a greased 9x11-inch dish. Pour the excess banana mixture over the top of the bread. Sprinkle with the flaked coconut and raw sugar then bake for 20-25 minutes until golden and crisp on top.
Nutrition Facts : Calories 437.8, Fat 25.4, SaturatedFat 17.6, Cholesterol 105.6, Sodium 361.3, Carbohydrate 45.4, Fiber 2, Sugar 16.3, Protein 9.2
More about "baked coconut french toast recipes"
SUPER EASY COCONUT FRENCH TOAST BAKE RECIPE - PINCH …
From pinchofyum.com
4.2/5 (6)Total Time 55 minsCategory BreakfastCalories 198 per serving
- Preheat the oven to 350 degrees. Tear the bread into bite-sized pieces. Arrange evenly in a greased 9×13 baking dish,
- Whisk the coconut milk, milk, eggs, and vanilla in a large bowl. Pour the milk mixture over the bread, covering all pieces. Bake for 40-45 minutes, keeping an eye on the top and covering with foil if it starts to burn. When finished, the french toast bake will be puffy and firm (shouldn’t jiggle when you shake it back and forth).
- Optional: After everything is fully baked, top with turbinado sugar and banana slices and return to the oven uncovered for a few minutes until golden brown. Remove and let stand for 15 minutes. Top with strawberry slices for a big color pop! Pritty.
COCONUT BAKED FRENCH TOAST WITH OATMEAL CRUMBLE
From foodiecrush.com
5/5 (3)Total Time 1 hr 10 minsEstimated Reading Time 5 mins
- Slice challah bread in 3/4” thick slices and set aside. Whisk eggs in a 4 cup Pyrex measuring cup and then add almond milk, sugar and vanilla, and whisk well.
- Butter or spray with cooking spray a 2 quart baking dish and layer 5-6 slices of bread in the bottom so the bread fits together tightly without much gap. Evenly drizzle half of the egg mixture onto the bottom layer of bread and then add another layer of bread on top and drizzle the remaining mixture.
- Mix the brown sugar, butter, shredded coconut, and oats in a small bowl. Use your fingers to combine until well incorporated. Sprinkle on top of the bread, cover with plastic wrap and refrigerate until ready to bake, up to overnight.
- To bake, preheat the oven to 350 degrees. Remove the casserole from the refrigerator and bring to room temperature, about 20 minutes. Bake uncovered for 35-40 minutes or until the top is golden. If the top starts browning too much, tent with a piece of foil. Remove and let set for 5 minutes and serve with maple syrup and fresh raspberries or blackberries.
COCONUT FRENCH TOAST WITH COCONUT SYRUP - COOKING …
From cookingclassy.com
VEGAN BAKED COCONUT FRENCH TOAST - BIANCA ZAPATKA
From biancazapatka.com
COCONUT CREAM PIE FRENCH TOAST | MINIMALIST BAKER …
From minimalistbaker.com
COCONUT FRENCH TOAST BAKE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
5/5 (8)Total Time 40 minsCategory BreakfastCalories 489 per serving
- In a small bowl, mix together the melted butter and the brown sugar, and pour this mixture into the bottom of the prepared baking dish. (This will give the french toast a chewy and sweet crust on the bottom) Arrange 1" thick sliced french bread into the bottom of the baking dish.
- Arrange 1" thick slices of French bread evenly over the brown sugar mixture in your baking dish, then sprinkle the coconut flakes evenly over the French bread.
BAKED COCONUT FRENCH TOAST - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (1)Category Breakfast, BrunchCuisine American, SouthernTotal Time 20 mins
- Grease a baking sheet and preheat oven to 475. Beat eggs together in a bowl, add whipping cream, cinnamon and vanilla together. Mix together well. Lay a slice of bread in mixture, make sure it soaks evenly on both sides. Coat with coconut on both sides and put on baking sheet. Continue with all slices of bread.
- Bake for 5 minutes and removed and flip to other side and bake another 5 minutes. Remove and cut into triangle slices. Top with strawberries and syrup. You could also add powdered sugar.
COCONUT FRENCH TOAST CASSEROLE - WILD WILD WHISK
From wildwildwhisk.com
OVERNIGHT COCONUT FRENCH TOAST - CHEF IN TRAINING
From chef-in-training.com
COQUITO FRENCH TOAST (THE BEST FRENCH TOAST RECIPE!)
From asassyspoon.com
COCONUT FRENCH TOAST RECIPE | MYRECIPES
From myrecipes.com
COCONUT FRENCH TOAST RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
OVEN-BAKED FRENCH TOAST - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
BAKED FRENCH TOAST – WELLPLATED.COM
From wellplated.com
BAKED BLUEBERRY COCONUT FRENCH TOAST - WHOLESOMELICIOUS
From wholesomelicious.com
BEST OVERNIGHT FRENCH TOAST RECIPE - HOW TO MAKE OVERNIGHT
From delish.com
BAKED RUM COCONUT FRENCH TOAST (COQUITO BAKED FRENCH TOAST)
From thenoshery.com
BAKED COCONUT FRENCH TOAST & TROPICAL FRUIT COMPOTE RECIPE
From myrecipes.com
OVERNIGHT COCONUT-GINGER BAKED FRENCH TOAST - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
CRISPY COCONUT, ASPARAGUS AND GREEN BEAN SALAD RECIPE
From cooking.nytimes.com
COCONUT CRUSTED FRENCH TOAST - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
You'll also love