Coconut-Ginger Baked French Toast
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5
3 reviews
Excellent
Coconut-Ginger Baked French Toast
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Crispity-crunchity on the top, and soft and eggy-tender underneath, this Overnight Coconut-Ginger Baked French Toast has everything – EVERYTHING – going for it!
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Ingredients
French Toast
- 1 tablespoon butter unsalted
- 1 pound Artisan sourdough bread I use sourdough, or crusty sourdough loaf
- 1 cup cream of coconut (I use Coco Real brand "Cream of Coconut", sold alongside drink mixers in stores.)
- 1½ cups milk whole
- ½ cup heavy cream
- 2 tablespoons ginger fresh, minced
- 8 large egg
- 1 cup granulated sugar
- 1 teaspoon vanilla extract pure
- 1 teaspoon coconut extract
- ½ cup coconut flakes unsweetened
Topping
- ½ cup butter cut into ½" pieces, cold unsalted
- ½ cup all-purpose flour
- ½ cup light brown sugar packed
- 1 teaspoon ground ginger dried
- ¼ teaspoon kosher salt Morton brand
- 2 tablespoons candied ginger finely minced
- ½ cup coconut flakes unsweetened
Serve
- butter softened
- maple syrup warm
- cream of coconut additional
Instructions
French Toast
- Butter the bottom and sides of a 9" x 13'' pan. Cut or tear the bread into chunks, about 1" in size.
- In a large bowl, combine the cream of coconut, milk, cream, ginger, eggs, sugar, vanilla and coconut extracts. Whisk until smooth and then stir in the coconut flakes. Pour mixture evenly over the bread.
Topping
- In a medium bowl, combine the butter, flour, brown sugar, ground ginger, and salt. Use a rigid pastry blender or fork to cut together until crumbly and combined, then stir in the candied ginger and coconut flakes. Sprinkle topping mixture evenly over the soaked bread, then cover the pan with foil and refrigerate for several hours or overnight.
Bake
- Remove pan from fridge and uncover. Preheat oven to 350°F.
- Place pan in oven and bake 45-60 minutes for a softer casserole, or a bit longer for a firmer French toast with a crisper topping. Remove pan from oven. If desired, drizzle a bit more cream of coconut over the top. Let cool for 15 minutes before serving.
Serve
- Serve with softened butter, warm maple syrup, and/or additional cream of coconut. Fresh berries are also good with this.
Notes
- Recipe shared with permission from Ree Drummond, with the release of her cookbook "The Pioneer Woman Cooks – A Year of Holidays". I was gifted a copy of this book.
Nutrition Information
Show Details
Serving
1
Calories
542kcal
(27%)
Carbohydrates
48g
(16%)
Protein
10g
(20%)
Fat
36g
(55%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
10g
(59%)
Trans Fat
1g
(50%)
Cholesterol
195mg
(65%)
Sodium
326mg
(14%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 542kcal | 27% |
| Carbohydrates | 48g | 16% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 326mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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