Coconut-Almond French Toast Casserole

Name: Coconut-Almond French Toast Casserole
Prep time: 8 h 15 min
Cook time: 8 h 15 min
Total time: 8 h 15 min
Yield: 8
Cuisine: American
Ingredients: 31 grams sliced almonds; 8 servings Confectioners sugar and berries, for garnish, optional; 1 large egg plus 1 large egg yolk; 6 larges eggs; 5 Tbsps all-purpose flour; 5 Tbsps granulated sugar; 1 teaspoons ground cinnamon; 847 milliliters half-and-half; 1 pinch Pinch of salt; 1 pinch Pinch salt; 43 grams sweetened coconut flakes; 9 slices Texas Toast or other thick-sliced bread; 6 Tbsps unsalted butter, softened; 8 servings Unsalted butter, for greasing dish; 1 teaspoon pure vanilla extract

Coconut-Almond French Toast Casserole is an American recipe that serves 8. One portion of this dish contains approximately 13g of protein, 40g of fat, and It works best as a main course, and is done in roughly 8 hours and 15 minutes. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as French Toast Cups with Coconut Almond Streusel, Blueberry, Cream Cheese and Almond French Toast Casserole, and Almond Croissant French Toast with Almond Butter Syrup.

Instructions

Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.

Ingredients you will need

Butter

Equipment you will use

Casserole Dish

Oven

Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.

Equipment you will use

Oven

Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish.

Ingredients you will need

Granulated Sugar

Cinnamon

Vanilla

Bread

Egg

Salt

Equipment you will use

Casserole Dish

Whisk

Bowl

Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.

Ingredients you will need

Bread

Wrap

Egg

Equipment you will use

Plastic Wrap

For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine.

Ingredients you will need

Granulated Sugar

Almonds

Coconut

Crust

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter, egg and egg yolk and process well to form a smooth paste.

Ingredients you will need

Egg Yolk

Butter

Egg

To assemble the casserole: Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.

Ingredients you will need

Almonds

Coconut

Custard