Coconut milk, challah bread and peaches come together fast in this prep-ahead delight.
Serving Size:
8
Active Time:
20 min.
Total Time:
50 min. + overnight
Ingredients
- 2 cups frozen sliced peaches, thawed
- 5 eggs
- 1 (13.66 oz.) can light coconut milk
- ½ cup milk
- 2 Tbs. + 1 tsp. sugar
- 1 tsp. coconut extract
- 1 (15 oz.) loaf challah bread
- ½ cup coconut flakes
Instructions
- Grease 2½-qt. shallow baking dish. Drain liquid from peaches. In bowl, whisk together eggs, coconut milk, milk, 2 Tbs. sugar and extract. Cut bread into 12 slices; halve. Place half of bread in baking dish. Top with half of egg mixture. Top with peaches. Repeat with remaining bread and egg mixture. Cover; chill overnight. Uncover; let come to room temp. Top with remaining sugar.
- Heat oven to 325°F; bake casserole until set in center, about 35 min., topping with coconut during last 5 min. of baking time.
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