Raspberry Rose Baked French Toast
Ingredients
The custard
-
5
whole
eggs
-
3
whole
egg yolks
-
2 ½
cups
coconut milk
-
¼
cup
honey
-
1
tablespoon
vanilla extract
-
1
teaspoon
rose water
-
½
teaspoon
cinnamon
-
¼
teaspoon
fresh nutmeg
-
½
teaspoon
salt
The bread and toppings
-
1
inch loaf
challah bread
-
2
pints
fresh or frozen raspberries
-
½
cup
slivered almonds
-
¼
cup
unsweetened flaked coconut
-
2
tablespoons
butter
-
1
tablespoon
brown sugar
-
to taste
maple syrup
-
to taste
powdered sugar
Instructions
- Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, egg yolks, coconut milk, honey, vanilla, rose water, cinnamon, nutmeg, and salt.
- Submerge each piece of challah bread in the egg mixture, allowing it to soak for at least a minute.
- Arrange the soaked bread in the prepared baking dish and pour the remaining egg mixture over it.
- Add half of the raspberries between and on top of the bread slices.
- In another bowl, combine slivered almonds, coconut flakes, and brown sugar, then incorporate the butter.
- Sprinkle the almond-coconut mixture over the bread and add more raspberries on top.
- Cover and refrigerate for 1 hour or overnight.
- Preheat the oven to 375°F and bake for 45-50 minutes until golden and crisp.
Nutrition Facts (estimated)
Servings
6
Calories
834
Total fat
40g
Total carbohydrates
90g
Total protein
18g
Sodium
500mg
Cholesterol
300mg
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