This Coconut French Toast Bake With Coconut Buttermilk Syrup is a sweet treat for your family weekend breakfast or breakfast in bed. Delicious dreamy coconut flavor is found throughout the french toast and the homemade syrup. It’s perfect island flavor in the comfort of your own home!
This past week I hosted a night of bunco for about 15 ladies from church. We’re a mix of young moms, moms of teenagers and empty nesters that get together once a month and just enjoy adult conversation and a mean game of bunco. I went with a theme of ‘breakfast in bed’ since Valentine’s Day was still amidst. We dressed in pjs and robes and ate an elegant breakfast before playing our game. This Coconut French Toast Bake With Coconut Buttermilk Syrup was on the menu and a crowd favorite. I mean… how could it not be, right?
I used cream of coconut in the actual french toast bake, along with sweetened coconut and eggs. The homemade coconut buttermilk syrup is the icing on the cake with a creamy, bubbly texture and sweet coconut flavor. When I said this recipe is dreamy, it’s not a lie. All I need is the ocean in my backyard, sun on my face and a hammock and this dream would be complete!;)
Ingredients
- 1 loaf french toast bake, torn or cut into 1 inch pieces
- 8 eggs
- 1 15-oz can cream of coconut (like Coco Lopez)
- 1 1/2 C milk
- 1 C sweetened coconut
- 1 C butter
- 1 1/2 C sugar
- 1 C buttermilk
- 2 tsp baking soda
- 3 tsp coconut extract
Instructions
- Spray a 9x13 inch baking dish with cooking spray. Place bread cubes inside.
- In large bowl, mix eggs, cream of coconut, milk and sweetened coconut together. Pour evenly over bread cubes making sure all the bread is coated.
- Cover with plastic wrap and let stand for 20 minutes or soak overnight in refrigerator.
- In the morning, preheat oven to 350 degrees. Bake uncovered for 30 minutes or until set in the center. If mixture is still too wet, cover with tin foil (so top doesn't burn) and continue to cook.
- Serve with coconut buttermilk syrup.
- In medium saucepan, combine butter, sugar and buttermilk. When ingredients are fully combined and simmering, remove from heat and add coconut extract and baking soda. Syrup will start to foam.
- Ladle syrup on top of each serving.
Notes
slightly adapted from chef-in-training
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