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@lelexinh13: RƯỚC LỘC VÀO NHÀ - CẢ NĂM HANH THÔNG!

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Thursday 26 February 2026 11:35:27 GMT
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Coconut Cream Pie French Toast Bake Serves: 8–10 Prep: 15 minutes + soaking Bake: 40–45 minutes Ingredients French Toast Bake 1 large loaf brioche or challah bread, about 14–16 oz, cut into 1-inch cubes 6 large eggs 1 can (13.5 oz) full-fat coconut milk 1 cup heavy cream ½ cup granulated sugar ¼ cup packed brown sugar 2 teaspoons vanilla extract ½ teaspoon coconut extract ½ teaspoon ground cinnamon ¼ teaspoon salt 1 cup sweetened shredded coconut 2 tablespoons butter, for greasing the baking dish Coconut Cream Topping 1½ cups heavy whipping cream 3 tablespoons powdered sugar ½ teaspoon vanilla extract ½ teaspoon coconut extract ½ cup toasted coconut flakes Instructions: Prepare the bread. Grease a 9×13-inch baking dish with butter. Spread the brioche cubes evenly in the dish and sprinkle the shredded coconut throughout. Make the custard. In a large bowl, whisk together the eggs, coconut milk, heavy cream, granulated sugar, brown sugar, vanilla, coconut extract, cinnamon, and salt until smooth. Assemble. Pour the custard evenly over the bread. Gently press the bread down so it absorbs the liquid. Cover and refrigerate for at least 1 hour, or preferably overnight. Bake. Preheat the oven to 350°F (175°C). Remove the dish from the refrigerator while the oven heats. Bake uncovered for 40–45 minutes, until the center is set and the top is deeply golden with crisp edges. Toast the coconut. Spread the coconut flakes on a baking sheet and toast for about 3–5 minutes, watching carefully, until golden. Make the whipped topping. Beat the cold heavy cream, powdered sugar, vanilla, and coconut extract until soft-to-medium peaks form. Serve. Allow the French toast bake to rest for about 10 minutes. Serve warm with a generous spoonful of whipped cream and toasted coconut on top. Tip: For an extra coconut-cream-pie feel, drizzle each serving with a little sweetened condensed milk or warm coconut cream just before serving.
Coconut Cream Pie French Toast Bake Serves: 8–10 Prep: 15 minutes + soaking Bake: 40–45 minutes Ingredients French Toast Bake 1 large loaf brioche or challah bread, about 14–16 oz, cut into 1-inch cubes 6 large eggs 1 can (13.5 oz) full-fat coconut milk 1 cup heavy cream ½ cup granulated sugar ¼ cup packed brown sugar 2 teaspoons vanilla extract ½ teaspoon coconut extract ½ teaspoon ground cinnamon ¼ teaspoon salt 1 cup sweetened shredded coconut 2 tablespoons butter, for greasing the baking dish Coconut Cream Topping 1½ cups heavy whipping cream 3 tablespoons powdered sugar ½ teaspoon vanilla extract ½ teaspoon coconut extract ½ cup toasted coconut flakes Instructions: Prepare the bread. Grease a 9×13-inch baking dish with butter. Spread the brioche cubes evenly in the dish and sprinkle the shredded coconut throughout. Make the custard. In a large bowl, whisk together the eggs, coconut milk, heavy cream, granulated sugar, brown sugar, vanilla, coconut extract, cinnamon, and salt until smooth. Assemble. Pour the custard evenly over the bread. Gently press the bread down so it absorbs the liquid. Cover and refrigerate for at least 1 hour, or preferably overnight. Bake. Preheat the oven to 350°F (175°C). Remove the dish from the refrigerator while the oven heats. Bake uncovered for 40–45 minutes, until the center is set and the top is deeply golden with crisp edges. Toast the coconut. Spread the coconut flakes on a baking sheet and toast for about 3–5 minutes, watching carefully, until golden. Make the whipped topping. Beat the cold heavy cream, powdered sugar, vanilla, and coconut extract until soft-to-medium peaks form. Serve. Allow the French toast bake to rest for about 10 minutes. Serve warm with a generous spoonful of whipped cream and toasted coconut on top. Tip: For an extra coconut-cream-pie feel, drizzle each serving with a little sweetened condensed milk or warm coconut cream just before serving.
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