You know when the weekend comes and you’re just ready for a vacation? Or maybe the weekend comes and you’re just ready to stay home? Why not do both? Host yourself a little tropical stay-cation with a super easy pina colada inspired french toast bake!
I love the combination of coconut and pineapple, and they both come together to make a decadent tasting, but actually quite healthy, breakfast! French toast is really just toast and eggs, but gets a bad rep because of the sugary toppings that most of us use. Here, the toppings are just toasted unsweetened coconut flakes and fresh pineapple that has been heated up on the stove with just a little bit of sugar to make a syrup. YUM.
This french toast bake starts out like any good french toast recipe with day old bread, eggs, milk and spices. I got some help from my friends at KitchenIQ with an awesome compact digital scale for measuring ingredients and a v-etched spice grater that lets you get the freshest taste out of your cinnamon and nutmeg. The smell as the spices were being grated was intoxicating!
Instead of using plain milk in this french toast, I used the So Delicious vanilla coconut milk to give it a nice coconut base. You can soak the french toast overnight and then just pop it into the oven in the morning. While you wait for the toasts to cook, toast some coconut flakes and heat up some chopped up pineapple with a little sugar and cornstarch. Once the bake comes out of the oven, invite everyone over to the table to concoct a pina colada stack for themselves and dig in!
Are you ready for the weekend? I know it’s only Monday but….
Pina Colada Coconut and Pineapple French Toast
Loaf of Day Old Italian Bread
2 cups So Delicious Vanilla Coconut Milk
Fresh Nutmeg and Cinnamon
1/2 tsp. Salt
3 cups Fresh Chopped Pineapple
2 Tbs. Cornstarch
3 Tbs. Sugar
1 cup Unsweetened Coconut Flakes
1. Take a 13″ x 9″ baking dish and spray it with cooking spray. Cut up your day old french bread into 1″ thick slices and arrange them overlapping in the baking dish.
2. Place a bowl on the KitchenIQ compact digital scale and zero it out. Pour your coconut milk in until it reads 16 oz. Then add in your eggs and salt, and grate some fresh nutmeg and cinnamon to taste using your KitchenIQ v-etched spice grater (I used about a teaspoon of each). Whisk together all of the ingredients until combined.
3. Pour your milk mixture over the bread in the baking dish, cover with tinfoil, and refrigerate for at least two hours or overnight.
4. After your bread has soaked, preheat the oven to 375 deg. F, and bake your french toast (still covered) for about 30 minutes. Remove the foil and bake for another 25 minutes, or until browned on top.
5. While the french toast is baking, pour the coconut flakes into a saucepan and lightly toast them at medium heat until they have turned brown. Set aside. Place your chopped pineapple and sugar into a saucepan and heat on medium low until it begins to bubble and break down. Add in the cornstarch to thicken it up into a syrup. Continue to heat on low until the french toast is ready.
Serve the french toast with the pineapple sauce and a sprinkle of toasted coconut on top.
Recipe by Bunny Baubles Blog
Thanks to So Delicious and KitchenIQ for sponsoring this post. All recipe creations, photographs, and opinions are my own.