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Wednesday, April 8, 2009

Easter Brunch

I am making this delicious recipe from the Foley House Inn for Easter Brunch(I had the pleasure of staying their last year). I love overnight French Toast because it is easy and a crowd pleaser.

Tropical French Toast
*1 loaf of Sweet French Bread (1 pound), cut into cubes
*10 eggs
*2 cups milk
*1 can coconut milk
*1 Tablespoon vanilla
*½ teaspoon ground cardamom
*¼ cup sugar


Grease a 13x9x2 inch pan. Spread bread cubes over the bottom of the pan. In a blender combine the eggs, milk, coconut milk, vanilla, cardamom, and sugar. Pour mixture evenly over bread, pressing cubes down to make sure they are soaked. Cover with foil and refrigerate overnight.
In the morning, preheat oven to 350. Bake for approximately 60 minutes, until puffed and golden and the center is set. Serve with a dollop of Banana Pineapple Syrup or drizzle with Maple Syrup.

Banana Pineapple Syrup:
In a large sauté pan over medium heat, stir together 3 tablespoon unsalted butter, ½ cup brown sugar, ½ cup maple syrup, 1 tablespoon dark rum (or ¾ teaspoon rum extract), and ¼ teaspoon cinnamon. When mixture is syrupy, add 1 ½ cups banana cut into ½"-thick slices, and 1 ½ cups pineapple chunks. Toss fruit in syrup just until heated through, 1 min

If you don't feel like making Easter Brunch, click here for restaurants serving brunch in the OC and Plum's Cafe in Costa Mesa serves yummy coconut french toast all year round.

image via flickr
xoxo, C

1 comments:

DaytrippingMom said...

Thank you for this recipe!! My family loves French Toast. I've never tried to do the make ahead and bake french toast. I was just thinking that I would try something like this on Easter and then you post this!! Love it!! thanks again- now if I could only figure out some side dishes for Easter Dinner.

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