French toast. It can be a sweet and simple breakfast, snack or even dessert in our house. But the recipe that I am going to share with you all today deserves a spot at Saturday breakfast, Sunday Brunch, or for dessert any day of the week, served with vanilla ice cream of course (DE-LICIOUS!). And the best part is, it’s practically dairy free!
I adapted this recipe from an old favorite that we have been making in our house for several years now. It usually has 5 eggs in it, and regular milk. As I was watching my Mom make it recently, it struck me that I could make a more “exotic” version by replacing the milk with coconut milk. And while I was on the “dairy-free” train of thought, why not replace the majority of the eggs too? I tried the recipe out, and boy it was good! It turned out closer to a bread pudding, compared to how nice and stiff our regular overnight french toast is, but it was just as delicious, if not better, than the original recipe.
Coconut Overnight French Toast
1) 1 loaf of bread. It can be wheat, white, or sourdough as I am using here.
2) 1 banana, mashed well. This is to replace one of the 5 eggs in the original recipe. If you want you can just use an egg in replacement of this, or some other binding egg replacer.
3) 1 egg. Again, you can use an egg replacer instead.
4) 1 stick of butter (1/2 cup)
5) 9 Tablespoons of water. We’re going to mix this with no. 8, as a replacement for the last 3 eggs.
6) 2 Tablespoons Organic Corn Syrup
7) 1/4 teaspoon Salt
8) 3 Tablespoons Ground Flax Seed. As I said for no’s 2 & 3, you could replace this and no. 5 with another egg replacer, or use 3 eggs instead.
9) 1 Cup Packed Brown Sugar
10) 1 tsp. Vanilla Extract
11) 12 oz., or one can, of Coconut Milk.
First, we’re going to combine ingredients 4, 6, and 9 in a small saucepan over medium heat. Stir occasionally and simmer until syrupy, about five minutes.
While the syrup is cooking, we’re going to chop up our loaf of bread (no. 1) into 1 inch cubes. They don’t have to be perfect, just make sure they’re not too tiny, and not too big.
Grease a 9×13 pan with your choice of coconut oil, butter, or whatever non-savory oil you choose.
Don’t forget to check your syrup mixture. It’s almost done by now.
Now we’re going to mix up our “egg” ingredients. First, combine ingredients 5 & 8, by scooping the flax seed into the water, one tablespoon at a time.
Next, pour in ingredients 2 & 3, the banana and egg, into the flax mixture. Whisk until well combined.
When your syrup is done remove it from the heat. It should be bubbling and slightly like melted toffee.
Pour syrup mixture into greased pan, spreading it out to all of the corners of the base of the pan.
Arrange the cubes of bread in the pan. It doesn’t have to look pretty, just make sure the height of the bread is pretty even.
Now we’re going to combine ingredients 7, 10, 11 and our egg replacer mix. Combine well.
Now pour the egg-milk mixture over the bread, making sure to evenly coat the whole pan.
Cover tightly with plastic wrap, and…
It can be so hard waiting for that delicious breakfast to come out of the oven, can’t it? And I’m telling you that you have to wait overnight?!
The next morning, heat up the oven to 350 degrees F. Remove the plastic wrap from the pan and cook uncovered for 45 minutes. If you’re patient, your French Toast should come out looking like this:
Flip over to serve, sprinkle with a bit of toasted coconut, and I hope you have a delicious breakfast, dessert, or whatever meal you like to make your Overnight French Toast for.
CREDITS // Author: Brigid Boyer; Photography: Charlotte Boyer; Photos edited with VSCO Film Presets