I made this overnight coconut French toast, with chocolate syrup, and it was a hit. I mean, seriously, it’s hard to miss with chocolate syrup, right? I used a knotted challah to make this, so the slices look like clouds and I really love the effect (but I’d consider a larger dish so that I don’t have to stack as many). I’d recommend challah or brioche, but thick sandwich bread will work, too. This is great as a weekend treat!
For the French toast
8 small slices brioche, about ½ inch thick
¾ cup coconut milk
½ cup lactose-free milk
1 tsp. vanilla bean paste
pinch of salt
coconut flakes (optional; I did without)
For the sauce
3 oz. (60 g.) dark chocolate
¼ cup coconut milk
1 tsp. cocoa powder
2 Tbsp. maple syrup
Lay the brioche in a greased baking dish, in whatever way takes your fancy.
Whisk together the eggs, coconut milk, milk, vanilla, and salt, and pour evenly over the brioche. Wrap tightly in plastic and place in the fridge overnight.
Preheat the oven on at 350 °F. 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 center.
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, drizzled with chocolate sauce.