- Preheat the oven to 300 degrees F. Grease a 9x13 inch pan with butter.
- Slice French bread into thick 1 inch slices (you only need 9). Lay the bread on a baking sheet and bake for 6 minutes on each side to dry out the bread.
- In a large bowl, mix together the sugar, cinnamon, and salt. Beat in the eggs, half-and-half, and vanilla.
- Dip each slice of bread in the mixture and then arrange staggered in pan like shingles. Pour the remaining mixture into the pan. Cover the pan with a lid or plastic wrap and place in the fridge overnight (at least 6 hours).
⅓ cup + 2 tablespoons sliced almonds (divided)
¼ cup flour
¼ cup sugar
½ tsp cinnamon
⅛ tsp salt
2 Tbsp milk
½ stick butter, melted
- Preheat oven to 350 degrees F.
- In a blender or food processor, puree ½ cup coconut, ⅓ cup almonds, flour, sugar, cinnamon, and salt. Spread the paste over the soaked bread. Sprinkle the remaining 2 tablespoons coconut and 2 tablespoons almonds over the top.
- Bake for 50 minutes and then allow the casserole to cool for 40 minutes to an hour before serving
Raspberry sauce (recipe below)
- Garnish with powdered sugar, fresh berries, and raspberry sauce. (You can also top with whipped cream or syrup.)
½ cup water
3 Tbsp sugar
1 Tbsp corn starch
- Add all sauce ingredients to a small pot and bring to a boil. Boil for 5 minutes until sauce thickens. Strain sauce through a mesh strainer and into a bowl to remove the seeds. You will have to push the sauce around with a spatula to help it through. You will be left with a thick paste of seeds that you can discard. Cover the strained sauce and refrigerate.
Recipe Source: Slightly adapted from Taste of Home (different bread, more cinnamon, slightly different amounts of various ingredients, topped with raspberry sauce)
For the full post, visit Garnish and Glaze.