Overnight French Toast, how do I love you? Let me count the ways. Actually, that will take forever, let me just list the main way; eating you is basically eating bread and butter pudding for breakfast. And I love me some of that action. That level of dessert-for-breakfast decadence is something that I like to reserve for very special occasions. Like Christmas, when you eat that slice of leftover pie, or the last scrapings from the trifle bowl cold, straight out of the fridge on Boxing Day? Amazing.
What’s particularly delightful about this overnight French toast is that it’s not any more decadent (forget about the chocolate sauce for a second) than normal French toast. It’s got no added sugar, since the sweet brioche and coconut milk bring more than enough sweetness to the table. If you want something lighter or Spring-ier, consider a big berry salad, or some pomegranate seeds, either would work like perfectly with this.
But, if you do want to push out the old SS Decadence, then please, knock up this easy chocolate sauce. It takes no time flat, and it decadently turns this into a legitimate dessert. With a scoop of vanilla ice cream? It would be uh-mazing. For me, remember that this is my rare early morning decadence splurge. And know that when I say splurge, I mean it. Think a Bounty Bar, or a Mounds bar, people. The combination of coconut and chocolate isn’t for everyone, I know, but if it’s for you, you’re going to love this.
The French toast comes together in no time, and even better, you get to cling wrap it, shove it in the fridge, and then just bung it straight into the oven in the morning. No sweat. Even the chocolate sauce could easily be made and then reheated first thing in the morning, if you’re as depraved as I am. And I hope you are. Try it!
- 8 small slices brioche, about 1cm/1/2 inch thick
- 3 eggs
- ¾ cup (190ml) coconut milk
- ½ cup (125ml) milk
- 1 tsp vanilla bean paste
- pinch of salt
- optional: coconut flakes
- 3oz (60g) dark chocolate (70% cocoa solids)
- ¼ cup (65ml) thickened cream
- 1 tsp cocoa powder
- 2 tbsp maple syrup
- Lay the brioche in a baking dish, in whatever way takes your fancy.
- Whisk together the eggs, coconut milk, regular milk, vanilla and salt, and pour evenly over the brioche. Wrap tightly in plastic and place in the fridge overnight.
- Turn the oven on to 180C/350F for 10 minutes. Unwrap the french toast, scatter with coconut, if using, and bake for 25-30 minutes, or until puffed and golden, with no liquid in the centre.
- While the french toast is baking, melt together the ingredients for the chocolate sauce in a small pan over a low heat.
- Serve the coconut french toast hot with chocolate sauce, and whatever else you like!