Sweet Bread French Toast Casserole
This baked french toast is made with King's Sweet Bread baked in a rich custard and topped with a macadamia coconut syrup!
- 1 loaf of Portuguese sweet bread
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 stick butter, melted
- 1 cup packed light brown sugar
- 1 cup chopped candied macadamia nuts
- ¼ cup coconut pancake syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Slice sweet bread into 1" thick slices. Spray a 9" x 13" baking dish with Pam or use cooking oil and arrange bread slices in 2 rows overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt, and beat with a rotary beater or whisk until blended (but not too bubbly). Pour mixture over the bread slices, making sure they're evenly covered (get the mixture in between the slices with a spoon). Cover and refrigerate overnight.
The next morning, preheat oven to 350º F. Combine all the ingredients for the topping and spread evenly over the top of the bread. Bake for 40 minutes, until puffed and lightly golden. Serve with coconut pancake syrup.