Fruit Breakfast Casserole
User Reviews
5
Fruit Breakfast Casserole
Description
This breakfast casserole starts by melting butter with coconut palm sugar and salt to form a syrup layer on the bottom of the baking dish. Cubed white bread is placed over this syrup, then soaked with a whisked mixture of coconut milk, eggs, and coconut extract, ensuring the bread absorbs the custard.
Partially thawed mixed frozen berries are scattered between layers beneath a foil cover, and the casserole bakes covered at 350°F for 30 minutes. After removing the foil, a topping of unsweetened coconut flakes is sprinkled on, and the casserole bakes another 10 minutes until set. The custard-coagulated bread forms a moist, pudding-like texture balanced with bursts of berries and a caramelized coconut-sugar bottom.
The casserole can be served topped with fresh berries and a sprinkle of powdered sugar. The coconut flavor adds a tropical note that pairs well with the mixed fruits, creating a breakfast or brunch dish that is both sweet and comforting.
Coconut extract can be substituted with vanilla extract if preferred, providing an alternative flavor profile while maintaining the blend of creamy custard and fruit.
Ingredients
- 4-5 cups white bread about 1/2 loaf I used Sara Lee Artesano Bread, diced 1/2 inch cubes
- 1 3/4 cups coconut milk unsweetened
- 4 egg
- 1 teaspoon coconut extract
- 1/4 cup butter
- 1/4 cup coconut palm sugar
- pinch salt
- 2 cups mixed frozen berries partially thawed
- 1/4 cup coconut flakes unsweetened
- berries fresh, for topping
Instructions
- Place frozen berries in a colander and let thaw for 30 minutes.
- Pre-heat oven at 350 degrees.
- Grease an 8 x 8 - inch baking pan and set aside.
- In a large bowl whisk together coconut milk, eggs, and coconut extract.
- In a small saucepan over medium heat melt the butter, coconut sugar, and salt until syrupy. Pour on the bottom of the prepared pan.
- Place bread over the butter/sugar combination and then pour the egg mix on top making sure each piece is soaked with egg. Add fruit and cover with foil. Bake for 30 minutes. Remove foil and sprinkle coconut flakes over the fruit. cook an additional 10 minutes or until a knife inserted in the middle is clean.
- Serve with fresh fruit and powdered sugar.
Notes
- Coconut extract can be replaced with vanilla extract for a different but compatible flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 Servings
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 564kcal | 28% |
| Carbohydrates | 84g | 28% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 144mg | 48% |
| Sodium | 799mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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