Peach Coconut French Toast Bake
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September 4, 2015These individual Peach Coconut French Toast Bakes are perfect for Sunday Brunch with friends or family.
As promised, a peach recipe the whole family is going to love!??
This past weekend I got the chance to visit Tougas Farms in Northborough, MA for some peach picking. Basically I love any excuse to bake and a basket full of fresh peaches is just that. These peaches are delicious on their own but baking them brings out a whole new flavor that I love!
Instead of making a dessert I decided to make a breakfast French toast bake so I could enjoy the peaches all day long. My Peach Coconut French Toast Bake tastes just like peach cobbler, but better. The combination with the coconut gives it a tropical feel that is oh so delicious. To bring in the coconut flavor I used Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened and toasted coconut flakes. Using Almond Coconut Milk also makes this recipe lactose free. For those dairy lovers out their, you won’t even know the difference.
I baked the French toast in individual oven safe dishes, but you could easily make it in one large 7×11 baking dish instead. I topped my peach coconut French toast with coconut greek yogurt and shredded toasted coconut. For a lactose-free version try topping with maple syrup and more peaches or blueberries (inspired by my hubby!). 
- 6 slices whole wheat bread
- 6 eggs
- 1½ cups Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 2 tablespoon brown sugar
- 3 peaches, sliced
- ⅓ cup shedded coconut flakes, toasted
- Into 4 small oven safe bowls add 1½ peices of bread, tearing into ½-1 inch peices. Evenly place ½ of the peach slices into each of the bowls with the bread mixture.
- In a medium bowl, whisk together eggs, coconut almond milk, vanilla, cinnamon, brown sugar. Mix in ¼ cup toasted coconut flakes.
- Evenly pour egg mixture into each of the 4 bowls.
- Top with remaining peach slices.
- Cover and store in the refrigerator overnight or for at least 6 hours.
- Preheat oven to 350 degrees.
- Place bowls on cookie sheet and place in oven. Cook for 30-40 minutes or until cooked through.
- Let cool slightly. Top with your favorite toppings (yogurt, maple syrup, blueberries) and remaining shredded coconut.
Can bake in a 7x 11 baking dish or 4 individual bowls.
” This post is sponsored by Almond Breeze Almondmilk.”
