OVEN-BAKED COCONUT & ALMOND BRIOCHE FRENCH TOAST

Serves 6

Butter for greasing

5 eggs

165ml can coconut milk

1 tbsp Amaretto, or ½ tsp almond essence 500g loaf sliced French brioche

1½ cups flaked almonds

Icing sugar, for dusting

Coconut yoghurt, to serve

Maple syrup, rice syrup or honey, to serve

1. Preheat oven to 180°C. Grease 2 large oven trays liberally with butter. In a large bowl whisk together eggs, coconut milk and Amaretto. Dip 12 brioche slices, one at a time, in the egg mixture, allowing a little of the mixture to drain back into bowl, and place on prepared trays.

2. Sprinkle almonds on top. Bake for about 20 minutes or until golden. Loosen from trays with a metal spatula. Stack slices on serving plates. Dust with icing sugar. Top with a spoonful of coconut yoghurt and drizzle with syrup or honey. Serve.

OVEN-BAKED COCONUT & ALMOND BRIOCHE FRENCH TOAST TOP, CLOCKWISE FROM FRONT: Mukumono plates, $48 each/large, Elph Store. Vintage knife, $39/set of four, fork, $40/set of 8 (knives not shown), spoon and condiment jar, $9.50, all The Lost + Found...