This is how it all goes together. Lightly sweet and very delicious King’s Hawaiian Sweet Rolls are torn into bite-sized pieces –> coconut milk and vanilla and eggs are whisked together into a creamy yummy base –> the whole thing is poured together in a dish, baked, and topped with fruit for color and turbinado sugar for sparkle. One two three pretty brunch dish on your table like magic!
- For the Coconut French Toast
- 1 package Schar dinner rolls
- 1 can regular coconut milk
- 1 cup milk
- 7 eggs
- 2 teaspoons vanilla
- Optional Extras for Topping
- turbinado sugar
- sliced bananas
- sliced strawberries
- flaked coconut
- maple syrup
- Preheat the oven to 350 degrees. Tear the bread into bite-sized pieces. Arrange evenly in a greased 9 x 13 baking dish,
- Whisk the coconut milk, milk, eggs, and vanilla in a large bowl. Pour the milk mixture over the gluten free bread, covering all pieces. Bake for 40-45 minutes, keeping an eye on the top and covering with foil if it starts to burn. When finished, the french toast bake will be puffy and firm (shouldn't jiggle when you shake it back and forth).
- Optional: After everything is fully baked, top with turbinado sugar and banana slices and return to the oven uncovered for a few minutes until golden brown. Remove and let stand for 15 minutes. Top with strawberry slices for a big color pop! Pretty.
Photo Credit: pinchofyum