Coconut And Berry French Toast Bake Recipes
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.
BAKED COCONUT FRENCH TOAST
Such a nice recipe for Sunday mornings. Make it Saturday evening and Sunday morning just pop it in the oven!
Provided by Andree Vaillancourt
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 9h
Yield 8
Number Of Ingredients 7
Steps:
- Spray the inside of a 9x13-inch baking dish with cooking spray.
- Arrange bread slices in a single layer in the prepared baking dish.
- Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
- Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
- Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 72.5 g, Cholesterol 0.4 mg, Fat 7.8 g, Fiber 2.9 g, Protein 16.9 g, SaturatedFat 4 g, Sodium 737.2 mg, Sugar 17.2 g
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.
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