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If you're craving a breakfast that's both indulgent and tropical, this Coconut French Toast Casserole is your go-to. Imagine the creamy richness of coconut milk mingling with the sweetness of vanilla extract and a hint of cinnamon. It's a dish that transforms simple french bread into a decadent morning treat. Perfect for lazy weekends or brunch gatherings, this recipe is easy to whip up and even easier to devour. Let's dive in!
Coconut French Toast Casserole Recipe
Ingredients:
- 1 loaf cut into cubes french bread
- 6 eggs
- 1 cup coconut milk
- 1 cup milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup shredded coconut
Instructions:
- Preheat oven to 350°F (175°C).
- Grease a baking dish.
- In a mixing bowl, whisk together eggs, coconut milk, milk, sugar, vanilla extract, and ground cinnamon.
- Place the bread cubes in the baking dish.
- Pour the egg mixture over the bread cubes, ensuring all pieces are soaked.
- Sprinkle shredded coconut on top.
- Bake for 45 minutes or until golden brown and set.
- Let it cool slightly before serving.
What You Will Need to Make This Dish
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What you will need to make Coconut French Toast Casserole
- French bread: Absorbs the egg mixture well, creating a soft, custardy texture inside while maintaining a slightly crisp exterior.
- Eggs: Bind the ingredients together and provide a rich, creamy texture essential for the casserole.
- Coconut milk: Adds a distinct coconut flavor and creamy texture, enhancing the tropical taste of the dish.
- Milk: Balances the richness of coconut milk, ensuring the casserole isn't too heavy.
- Sugar: Sweetens the dish, making it a delightful breakfast or dessert option.
- Vanilla extract: Infuses the casserole with a warm, aromatic flavor that complements the coconut.
- Ground cinnamon: Adds a hint of spice, enhancing the overall flavor profile.
- Shredded coconut: Provides a crunchy topping and intensifies the coconut flavor throughout the casserole.
Tools and Instruments Required
- Mixing bowl: Essential for whisking together eggs, coconut milk, milk, sugar, vanilla extract, and cinnamon into a smooth mixture.
- Whisk: Needed to blend the ingredients thoroughly, ensuring an even distribution of flavors in the egg mixture.
- Baking dish: Holds the bread cubes and egg mixture, allowing the casserole to bake evenly in the oven.
- Measuring cups: Accurate measurements of liquid and dry ingredients are crucial for the right consistency and flavor balance.
- Oven: Bakes the casserole to a golden brown, setting the mixture and giving it a delicious texture.
Coconut French Toast Casserole
Equipment
- Baking Dish
- Mixing bowl
- Whisk
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Ingredients:
Main Ingredients
- 1 loaf French bread cut into cubes
- 6 Eggs
- 1 cup Coconut milk
- 1 cup Milk
- 1/2 cup Sugar
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1/4 cup Shredded coconut
Instructions:
- Preheat oven to 350°F (175°C).
- Grease a baking dish.
- In a mixing bowl, whisk together eggs, coconut milk, milk, sugar, vanilla extract, and ground cinnamon.
- Place the bread cubes in the baking dish.
- Pour the egg mixture over the bread cubes, ensuring all pieces are soaked.
- Sprinkle shredded coconut on top.
- Bake for 45 minutes or until golden brown and set.
- Let it cool slightly before serving.
Notes:
Nutrition value:
Read more: Blueberry French Toast Casserole Recipe
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Freeze for up to 2 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Adding a pinch of salt to the egg mixture enhances the sweetness of the coconut milk and sugar, making the casserole taste even richer.
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