Coconut French Toast Bake


Its a cold grey day in Sydney so we need something hearty to get our day started so this Coconutty french toast with strawberries and banana hits the spot perfectly !!

Author: Pinch of Yum
Serves: 12

For the Coconut French Toast
1 package King’s Hawaiian Original Hawaiian Sweet 12 Pack Dinner Rolls -Note From GG I don’t know what these are so I am using brioche buns ;0)
1 can regular coconut milk
1 cup milk
7 eggs
2 teaspoons vanilla
Optional Extras for Topping
Raw sugar
sliced bananas
sliced strawberries
flaked coconut
maple syrup goto for great maple syrup from Butternut Farm

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.
When it’s fully baked, it will be very puffy. After it rests, it will probably lose some of its puffiness and will settle to a level similar to what you see pictured.


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