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A delight to share: Coquito French Toast Casserole. Perfect for breakfast or brunch, the secret to this recipe is the combination of the wonderful flavors of coconut and cinnamon in a delicious casserole, inspired by traditional Coquito, the favorite Puerto Rican drink. Make it easily by whisking eggs together with sweetened condensed milk, GOYA® Coconut Milk and GOYA® Cream of Coconut, vanilla extract, cinnamon, nutmeg, and a dash of rum. Pour it all over the bread cubes, sprinkle with a brown sugar topping and bake. No one will want to miss out on this delicious breakfast!
Ingredients
French Toast Casserole:
2 tbsp.
butter, for greasing baking dish
5
eggs
1 can (13.5 oz.)
GOYA® Coconut Milk
⅓ cup
heavy or whipping (35%) cream
¼ cup
GOYA® Cream of Coconut
¼ cup
GOYA® Sweetened Condensed Milk
3 tbsp.
rum (optional)
2 tsp.
vanilla extract
1 tsp.
GOYA® Ground Cinnamon
½ tsp.
ground nutmeg
Pinch salt
10 cups
day-old (1-inch) cubes egg bread or challah bread
Casserole Topping:
¾ cup
all-purpose flour
⅓ cup
GOYA® Brown Sugar – Panela or Piloncillo, grated
¼ cup
butter, softened
¼ tsp.
GOYA® Ground Cinnamon
Assembly:
1 cup
pure maple syrup
¼ cup
rum (optional)
1 cup
heavy or whipping (35%) cream
1 tbsp.
plus 2 tsp. confectioners’ (icing) sugar
½ cup
toasted unsweetened shredded coconut
4 cups
mixed fresh berries
Directions
Step 1
French Toast Casserole: Preheat oven to 350˚F. Grease 11 x 7-inch glass baking dish with butter.
Step 2
In large bowl, whisk eggs until blended. Whisk together coconut milk, heavy cream, cream of coconut, sweetened condensed milk, rum (if using), vanilla, cinnamon, nutmeg and salt until blended. Stir in bread cubes. Gently toss until egg mixture is completely absorbed. Transfer to prepared baking dish.
Step 3
Casserole Topping: In medium bowl, stir together flour, brown sugar, butter and cinnamon until a course meal forms. Sprinkle over casserole.
Step 4
Bake for 25 to 30 minutes or until custard is set and top springs back when touched lightly. Let stand for 5 to 10 minutes.
Step 5
Assembly: In small saucepan set over medium-low heat, stir together maple syrup and rum (if using). Cook, stirring occasionally, for 8 to 10 minutes or until heated through. Remove from heat, cover and keep warm.
Step 6
In medium bowl, using handheld electric mixer, whip cream until stiff peaks start to form. Stir in confectioners’ sugar until blended. Keep refrigerated until ready to serve.
Step 7
Cut casserole into large squares. Top with dollop of whipped cream mixture, toasted coconut and berries. Serve with warm syrup mixture.
Notes:
Use white, dark or coconut rum as desired. If desired, omit rum and substitute with 1 to 2 tsp. rum extract in both the casserole and the syrup.
For the best flavor and a rich texture, cube the bread a day (or two!) in advance so that it will absorb the custard well.
New from Goya
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