Happy Friday Honey Bunches!!!!!! if you are planning to make something yumski for your fambam this weekend... Try this Overnight French Toast with Coconut and Almond Crust. You may wake up early because you have been dreaming about this baked French toast all night. That happened to me! Just preheat your oven, and pull the French toast out of the fridge, spread coconut-almond mixture, sprinkle sliced almonds and coconut flakes over, bake it, top it with the fresh raspberries, than sprinkle the confectioners sugar right over the whole thing, , and BAMMM! This French toast smells so unbelievably good that you’ll have trouble waiting 45 minutes to an hour. That’s the only drawback to this dish :-(... but just be patient, and you will be rewarded!!! Good things happen to those who wait! hahahaha!!!! Happy Cooking!!! Overnight French toast with Coconut and Almond Crust Ingredients French Toast: Unsalted butter, for greasing dish 9 thick-sliced bread (I used Tuscan Pane loaf from Trader Joe’s) 6 large eggs 3 1/2 cups half-and-half 5 tablespoons granulated sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Pinch of salt Coconut-Almond Crust: 1/2 cup plus 3 tablespoons sweetened coconut flakes 1/3 cup plus 1/4 cup sliced almonds 5 tablespoons granulated sugar 5 tablespoons all-purpose flour Pinch salt 6 tablespoons unsalted butter, softened 1 large egg plus Directions Prep the night before: Preheat oven to 350 degrees. For the French toast: Lay the bread slices in one layer (its OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool. Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish (I used a Cast Iron Pan). Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight. 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. Add the butter & egg, and process well to form a smooth paste. Keep in the refrigerator. *Go to bed and dont dream too much about this French Toast--- LOL Preheat the oven to 350 degrees F. Take out the pan out of the refrigerator. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut. 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. Allow to cool for 1 hour before serving, or serve at room temperature. *Confectioners sugar and berries, for garnish, optional
Posted on: Fri, 29 Aug 2014 15:31:51 +0000
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