My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
ServingsPrep Time4/6 people10 minutes
Cook Time45 minutes
1 tablespoon unsalted butter at room temperature
6 large eggs
3/4 cups double cream
1 can light coconut milk(8 ounces)
2 tablespoons granulated sugar
1/3 cup light brown sugar lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest plus extra for servings
1/2 cup orange juice
1/4 teaspoon fine sea salt salt
1 loaf (1-inch-diced) 1 day-old loaf of bread French brioche, six grains, challah bread or baguette
6 ounces fresh raspberries and black berries
confectioner sugar for serving
pure maple syrup or honey for serving
Grease a 9 x 13 x 2-inch baking dish with the butter and set aside. In a large bowl, whisk together the eggs, double cream, coconut milk, 1 tablespoon of granulated sugar, the brown sugar, vanilla, the orange zest, orange juice, and salt
Spread the diced bread in the prepared baking dish and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining tablespoon of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 45 to 50 minutes, until the custard is set and the top is puffed and browned. Check after 25 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup and the berries.