Sunday, June 22, 2014

Easy Breezy Coconut French Toast

Breakfast on the beach. That's what this french toast tastes like! I have lots of memories of eating breakfast on the back balcony of our beach house overlooking the water while on vacation each year. But usually I'm eating a bowl of cereal, so this is way better!

This recipe is perfect for a lazy Saturday because it takes almost no time or effort! It calls for King's Hawaiian Rolls because they're extra sweet and pillowy. I like to finish it with fresh fruit and plenty of coconut. For a sparkly finish, sprinkle with turbinado sugar.

Easy Breezy Coconut French Toast

  • 1 package King's Original Hawaiian Rolls – 12 pack (orange package)
  • 1 can coconut milk
  • 1 cup milk
  • 7 eggs
  • 2 teaspoons vanilla extract
  • Optional: Sweetened coconut, maple syrup & fresh fruit for topping

Preheat your oven to 350 degrees. Tear the rolls into bite-sized pieces and arrange evenly in a greased baking dish. (I did 9x13 but you could go a little smaller)

Whisk the coconut milk, eggs and vanilla in a large bowl. Pour the mixture over the bread, covering evenly. Bake for 40-45 minutes, watching the top and covering with foil, if needed. When it's done, it will be puffy and firm. If desired, top with turbinado sugar, coconut and bananas, returning it to the over for a few minutes. Remove and let stand for 10 minutes before serving. 

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