Coconut-Almond French Toast Casserole
Do all the prep the night before so that in the morning it’s just a pop in the oven and enjoy without a load of dirty dishes to clean
Found this recipe on FoodNetwork’s website.
| Prep Time | 15 min |
| Cook Time | 1 hour |
| Passive Time | 7 hours |
| Servings |
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Ingredients
French Toast
- Unsalted Butter to grease the baking dish
- 9 Slices Texas Toast
- 6 Eggs
- 3.5 C Half-and-half
- 5 Tb Sugar
- 1 tsp Vanilla Extract
- 1/2 ts Ground Cinnamon
- Pinch Salt
Coconut-Almond Crust
- 1/2 C Sweetened Coconut Flakes
- 3 Tb Sweetened Coconut Flakes
- 1/3 C Sliced Almonds
- 1/4 C Sliced Almonds
- 5 Tb Flour
- 5 Tb Sugar
- Pinch Salt
- 6 T Unsalted Butter softened
- 1 Egg
- 1 Egg Yolk
Garnish
- Berries Stawberry, Rasberry, Blackberry, etc..
- Confectioners Sugar
Ingredients
French Toast
Coconut-Almond Crust
Garnish
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Instructions
French Toast
- Bake the bread slices in the oven at 350 for about 6 minutes per side to dry them out. Then set aside to cool
- Whisk together the Eggs, half-and-half, sugar, vanilla, cinnamon and salt in a large bowl Dunk each slice of bread in the egg mixture to coat thoroughly. Shingle the bread in the buttered casserole dish Pour any remaining egg mixture over the bread. Cover in plastic wrap and refrigerate at least 6 hours or overnight
Coconut-Almond Crust
- Put 1/2 C of the coconut, 1/3 C of the Almonds, sugar, flour and salt in a food processor until "very fine" Add the butter, egg and egg yolk. Process until it forms a smooth paste
Assembly
- Preheat oven to 350 Spread the coconut-almond mixture evenly over the soaked bread slices Top with the remaining 1/4 C sliced Almonds and the 3 T Coconut
- Bake until puffed and lightly golden. Make sure the custard is set (the center no longer "jiggles" when shaken. About 50 minutes Allow to cool for 1 hour before serving Garnish with the berries and powdered sugar
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