It’s smart enough for friends, quick enough for a school night and it’s even comforting enough to be eaten cold for breakfast.
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- 1/2 cup flaked coconut shards (can substitute with desiccated coconut if needed)
- 1/2 cup flaked almond
- 1/4 cup white sugar
- 43/4 tbsp unsalted butter
Directions
Directions
- Preheat the oven to 190 C/375 F.
- Use the tablespoon of butter to grease the baking dish well.
- Cut the bread into one inch cubes.
- In a bowl whisk together the coconut milk, sugar and eggs until smooth.
- Roughly tumble the bread into the greased baking dish and pour over the coconut custard mix, pressing down to help it distribute evenly across the bread.
- In a small bowl add the butter and sugar and mash it together into a bit of a paste.
- Use your fingers to combine this with the flaked almonds and coconut shards.
- Scatter the coconut/almond batter over the top of the sodden bread.
- Bake for 35 -40 minutes, until a knife comes out clean. If at 15-20 minutes the top is getting too brown, cover with foil. You want a golden tan and some burnished bits, but you don’t want the almonds and coconut to scorch.
- Serve warm with ice cream, stone fruits or just on its own. Also quite nice cool and cut into small cubes to have with a cup of tea.
Equipment: 1 baking dish, the size of a sheet of A4 paper.
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