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.

Recipes+ - - Contents -

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.

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