Coconut-Almond French Toast Casserole
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (softened)6 large
Egg3.5 cups
Half-And-Half5 tbsps
Granulated Sugar1 tsp
Pure Vanilla Extract1 tsp
Ground Cinnamon1 pinch
Salt1 cup
Almond (sliced)5 tbsps
All-Purpose Flour1 large
Egg1 large
Egg YolkDirections:
1
Preheat the oven to 300 degrees F
2
Lightly butter a 9-by-13-inch casserole dish
3
For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet
4
Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more
5
Set aside to cool
6
Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl
7
Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish
8
Pour any remaining egg mixture over the bread
9
Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight
10
For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine
11
Add the butter, egg and egg yolk and process well to form a smooth paste
12
To assemble the casserole: Preheat the oven to 350 degrees F
13
Spread the coconut-almond mixture evenly over the soaked bread slices
14
Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes
15
Allow to cool for 1 hour before serving, or serve at room temperature
16
Serve with a sprinkling of powdered sugar and berries if using