When you want to add a taste of the Caribbean to your next brunch, serve up this tropical coconut french toast bake. Mix it up the night before and simply pop it into the oven the morning of. For an extra hint of the tropics add a splash of rum in place of the vanilla.
Tropical Coconut French Toast Bake V 2
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Ingredients
- 350g brioche, cubed (preferably left out to dry)
- 1 tin Epicure Tropical Fruit Cocktail, drained
- 5 tablespoons desiccated coconut, divided
- 5 tablespoons dark brown sugar, divided
- 1 tin coconut milk (not reduced fat)
- 5 large eggs
- ¼ teaspoon fine salt
- 1.5 teaspoon cinnamon
- 1 teaspoon vanilla
- Epicure Maple Syrup, to serve
The recipe Tropical Coconut French Toast Bake Kitchen Mode
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1
The night before baking, spread half of the brioche into a medium baking dish. Top with the drained fruit and 2 tablespoon desiccated coconut. Cover with the remaining brioche and then sprinkle over 2 tablespoons brown sugar and 3 tablespoons desiccated coconut.
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2
Tip remaining 3 tablespoons brown sugar into a medium bowl along with coconut milk, eggs, salt, cinnamon, vanilla. Whisk together until well blended. Pour, or spoon, evenly over brioche until evenly coated. Cover with cling film and place in the fridge overnight.
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3
The next morning, preheat oven to 180ºC, Gas Mark 4. Remove the cling film and let the dish sit out while the oven warms. Once ready, pop in the oven and bake for 45 min, or until the centre is set and top is golden brown. If the top starts to catch before it’s ready, cover lightly with aluminum foil.
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4
Let cool for a few minutes then top with a drizzle of maple syrup to serve.