Luau Custard French Toast
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6 pieces
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Euro-Bake #5097 Luau Sandwich Baguette, thawed and cut in 1 inch slices
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16
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larges eggs, beaten
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5 cups
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whole milk
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1 13.5oz can
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coconut milk
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1 tablespoon
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vanilla extract
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3/4 cup
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brown sugar, packed
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1 15oz can
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pineapple tidbits, drain and reserve juice |
| 1 1/2 cups |
flaked coconut |
Butter a 2 1/2" full size hotel pan. Arrange Euro-Bake Luau slices in 3 rows overlapping the slices in bottom of pan. In large bowl, whisk together beaten eggs, milk, coconut milk, vanilla extract and brown sugar. Pour custard filling over bread slices. Top with pineapple tidbits and coconut. Cover and refrigerate overnight.
The next day, preheat oven to 350F.
Bake uncovered for 50-60 minutes. Serve with Coconut Maple Syrup.
Yield: 15 servings
Coconut Maple Syrup
| 1 pound |
confectioners sugar |
| 1/2 cup |
coconut milk |
| 3/4 cup |
maple syrup |
| 2 teaspoons |
vanilla extract |
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Reserved Pineapple Juice |
Mix confectioners sugar and coconut milk together in a small bowl. Stir in maple syrup and vanilla extract. Add reserved pineapple juice if desired. Makes approximately 2 cups and is enough for 2-3 pans of Luau Custard French Toast.