Overnight Coconut French Toast

If you've followed this blog much at all, you've probably noticed I'm no health nut.  I do try to feed my family generally healthy meals, but here and there I throw in a guilty pleasure.  Something that you can't even pretend is healthy but that is so tasty you decide it doesn't matter.  Enter this french toast.  Obviously you could have it for breakfast (and it's an easy breakfast since you prep it the night before), but we usually end up doing breakfast-for-dinner.  Make sure you do the coconut buttermilk syrup--it really just puts it over the top.

Overnight Coconut French Toast

Number of Servings: 8
Time to Prepare: 8 hours 45 minutes

• 1 loaf French bread, cut into 1" cubes
• 8 eggs
• 1 (15 oz) can cream of coconut
• 1 1/2 cups milk
• 1 cup sweetened, shredded coconut
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup buttermilk
• 1 tsp baking soda
• 1 1/2 tsp coconut extract

Coat a 9x13 pan with cooking spray.  Spread bread cubes evenly in the pan.

In a large bowl, whisk together eggs, cream of coconut, and milk until thoroughly blended.   Pour over the bread cubes and press the bread down to coat.

Cover the dish with plastic wrap and refrigerate overnight (or for at least 8 hours).

When ready to bake, remove the pan from the fridge and remove the plastic wrap.  Preheat the oven to 350 degrees.  Sprinkle the shredded coconut over the top of the bread cubes.  Bake for 30-35 minutes.

While the french toast bakes, combine the butter, sugar, and buttermilk in a medium saucepan over medium heat.  Cook and stir until the sugar is completely dissolved.  Remove from heat and add baking soda and coconut extract, stirring to combine.  (It will foam up because of the baking soda reacting with the acid in the buttermilk....don't worry, that's normal.)  Serve over warm French toast.

Source: Chef in Training
Produce Used: Coconut