Expert Chef and Blogger Silvia Baldini makes a filling coconut and orange baked French Toast.
1 tablespoon unsalted butter, at room temperature
6 large eggs
3/4 cups double cream
1 8 ounces can lite coconut milk
2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 cup orange juice
1/2 teaspoon kosher salt
1 loaf (1-inch-diced) day-old 6 grains bread or French brioche for a richer version
6 ounces fresh raspberries and black berries
Confectioners’ sugar, for serving
Pure maple syrup, for serving
- Grease a 9 x 13 x 2-inch baking dish with the butter and set aside. In a large bowl, whisk together the eggs, double cream, coconut milk, 1 tablespoon of granulated sugar, the brown sugar, vanilla, the orange zest, orange juice, and salt
- Spread the diced bread in the prepared baking dish and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining tablespoon of sugar, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 45 to 50 minutes, until the custard is set and the top is puffed and browned. Check after 25 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners’ sugar, dust with extra orange zest, and serve warm with maple syrup.