This easy coconut scented baked French toast is made lighter with almond milk, and features an oatmeal crumble topping for a crunchy granola texture, for a delicious special breakfast your whole family will love. This year I’m partnering with Almond Breeze to create and share recipes using almond milk, and like many who think of almond milk, breakfast has been on my mind. A make-ahead breakfast, something to make at home instead of going out. For breakfast, or better yet, for brunch. For Easter. For Mother’s Day. For Saturday or Sunday. With champagne, orange juice and daffodils on the table. For me, French toast is something you make at home. I can’t say I’ve ordered it out but one time in the past 15 years. Now, Smudge? She’s a different story. When we have breakfast out, French toast with a slab of butter and nearly drowning in maple-ey syrup are totally her jam. I’m all about ease. Make ahead. Put in the refrigerator and then later pop into the oven. More time to sip champagne, pass the orange juice and smell the flowers and wonder why daffodils don’t smell? My mom must have made us French toast as kids at some point because otherwise, I’m not sure why else I would have this toast of the French obsession in sharing one, two, three, four and five French toast recipes here on the bloggity blog. Whoops. Make that six. But honestly, I don’t recall that being on our breakfast rotation. I can almost feel my phone’s silent text vibrating now. “Hi honey. I liked your post. It looks good. Yes, I did make you French Toast. Love you madly.” How could I forget? I can’t remember anything. But my mom…she’s better that way.
Acerca de la receta
For baked a french toast, I prefer a sweetened bread like challah or brioche for the base. Most grocery stores are now selling it on Fridays and Saturdays making it just in time for weekend brunch. The coconut flavor for this french toast is layered two fold. First, there’s the ingredient that really loads this breakfast with coconut flavor: Almond Breeze AlmondCoconut Blend milk. It’s whisked into the egg custard mixture with a shot of vanilla and I’ve been using it in this recipe since I first came up with it last fall. It’s since become a favorite. Next, layer two. Flaked coconut is mixed with your nimble little fingers into a brown sugar sweetened crumble with oatmeal (healthy! yes!) and butter (room temperature, please) and then baked for a crispy, crumbly top. If while baking, your top begins to brown too much to your liking, simply tent with a piece of foil to keep it light and flaked. I garnished my toast with fresh berries, but after sampling this donut french toast this weekend—ordered to be shared—I’m thinking a tropical version with sliced oranges and pineapple would be extra good too. My obsession with coconut continues.
Para más tostadas francesas:
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Ingredientes
- 5 huevos
- 1 taza de Almond Breeze Almondmilk Coconutmilk Original
- Frambuesas y moras para decorar
- Para el crumble de almendra
- 1 barra de pan challah
- 1/2 taza de avena
- 1/2 taza de coco rallado
- 2 cucharadas de azúcar
- 4 cucharadas de mantequilla
- 1 cucharada de mantequilla
- 1/2 taza de azúcar moreno
- 1 cucharadita de vainilla
Instrucciones
- Cortar el pan challah en rebanadas de 3/4" de grosor y reservar. Bate los huevos en un vaso medidor Pyrex de 4 tazas y, a continuación, añade la leche de almendras, el azúcar y la vainilla, y bate bien.
- Unte con mantequilla o rocíe con aceite en aerosol una fuente para hornear de 2 cuartos de galón y coloque una capa de 5 a 6 rebanadas de pan en el fondo, de modo que el pan quede bien unido y sin mucho espacio. Rocíe uniformemente la mitad de la mezcla de huevo sobre la capa inferior de pan y, a continuación, añada otra capa de pan encima y rocíe la mezcla restante.
- Mezclar el azúcar moreno, la mantequilla, el coco rallado y la avena en un bol pequeño. Mezclar con los dedos hasta que estén bien incorporados. Espolvorear sobre el pan, cubrir con papel plástico y refrigerar hasta que esté listo para hornear, hasta toda la noche.
- Para hornear, precalentar el horno a 350 grados. Saque la cazuela del frigorífico y llévela a temperatura ambiente, unos 20 minutos. Hornee sin tapar durante 35-40 minutos o hasta que la parte superior esté dorada. Si la parte superior empieza a dorarse demasiado, cubra con un trozo de papel de aluminio. Sacar, dejar reposar 5 minutos y servir con sirope de arce y frambuesas o moras frescas.
- Rinde 6-8 raciones.
