Coconut & Peach French Toast
SERVES 8 PREP 10 minutes + 2 hours to chill COOK 50 minutes COST $2.75 a serve + DIY IDEA Use canned apricot instead of peach, if you like.
8 croissants, split 400g can peach slices in natural juices, drained ½ cup moist flaked coconut, plus 2 tablespoons extra 6 eggs, at room temperature 400g can coconut milk ¾ cup milk ½ cup caster sugar 1 tablespoon raw sugar 1 cup natural Greek-style yoghurt ½ cup maple-flavoured syrup, to serve
Grease a 2-litre (8-cup) ovenproof dish. Arrange croissants and peaches over base of prepared dish. Sprinkle over coconut.
Whisk eggs, coconut milk, milk and caster sugar in a jug; pour over croissants in dish. Cover with plastic food wrap; chill for 2 hours.
Preheat oven to 160ºC/140ºC fan-forced. Sprinkle raw sugar over tops of croissants. Bake for 40 minutes or until golden and almost set at centre. Sprinkle with extra coconut; bake for a further 8 minutes or until golden brown and just set at centre. Serve warm with yoghurt and syrup.