Check out what my friends at A Foodie Affair had to say about this Mixed Fruit Breakfast Casserole:
As soon as I saw the title of this recipe I knew I had to come check it out. This is totally made for me! All of these fruits and that coconut! Yum!
What a fabulous breakfast idea! I love all the ingredients and I can’t wait to make the recipe! I’m sure it will be a hit in my family, especially with the kids.
Ingredients
4-5 cups diced ½ inch cubes white bread (about ½ loaf) I used Sara Lee Artesano Bread
1¾ cups coconut milk, unsweetened
4 Eggland’s Best eggs
1 teaspoon coconut extract
¼ cup Land O Lakes butter
¼ cup coconut palm sugar
pinch of Morton salt
2 cups Dole mixed frozen berries (partially thawed)
¼ cup coconut flakes, unsweetened
Fresh berries for topping
Instructions:
- Place frozen berries in a colander and let thaw for 30 minutes.
- Pre-heat oven at 350 degrees.
- Grease an 8 x 8 – inch baking pan and set aside.
- In a large bowl whisk together coconut milk, eggs, and coconut extract.
- In a small saucepan over medium heat melt the butter, coconut sugar, and salt until syrupy. Pour on the bottom of the prepared pan.
- Place bread over the butter/sugar combination and then pour the egg mix on top making sure each piece is soaked with egg. Add fruit and cover with foil. Bake for 30 minutes. Remove foil and sprinkle coconut flakes over the fruit. cook an additional 10 minutes or until a knife inserted in the middle is clean.
- Serve with fresh fruit and powdered sugar.
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Quick Tip: Turn this into dessert by adding a scoop of vanilla bean ice cream!
Thank you to A Foodie Affair for this awesome recipe!
