Garnish & Glaze


20
4
What's This?
Serving size 9
Prep Time
Total Time

Ingredients

French Toast

1 loaf (9 slices) artisan French bread (the kind that has a hard crusty outside)6 eggs, beaten3 ½ cup half-and-half¼ cup sugar1 tsp vanilla extract1 tsp cinnamon⅛ tsp salt

Directions

  1. Preheat the oven to 300 degrees F. Grease a 9x13 inch pan with butter.
  2. 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.
  3. In a large bowl, mix together the sugar, cinnamon, and salt. Beat in the eggs, half-and-half, and vanilla.
  4. 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).

Ingredients

Topping

½ cup + 2 tablespoons sweetened coconut flakes (divided)
⅓ cup + 2 tablespoons sliced almonds (divided)
¼ cup flour
¼ cup sugar
½ tsp cinnamon
⅛ tsp salt
1 egg
2 Tbsp milk
½ stick butter, melted

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Bake for 50 minutes and then allow the casserole to cool for 40 minutes to an hour before serving

Ingredients

Garnish

Powdered sugar
Fresh berries
Raspberry sauce (recipe below)

Directions

  1. Garnish with powdered sugar, fresh berries, and raspberry sauce. (You can also top with whipped cream or syrup.)

Ingredients

Raspberry Sauce

1 (12 ounce) package frozen raspberries
½ cup water
3 Tbsp sugar
1 Tbsp corn starch

Directions

  1. 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.

More From Kitchen Daily:

Blueberry Coconut Oatmeal
Raspberry Coffee Cake

Tags: Contributor, Brunch, Breakfast, Bread, Vegetarian, Coconut, Raspberry

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