There's a fine line between bread pudding and french toast.
I initially called this french toast, since it isn't super sweet. But, it's really more similar to bread pudding. Not that that stopped us from eating it for breakfast. Where is that line? To me, it's at the cinnamon usage. There isn't enough cinnamon in here to call it french toast. But if by calling it that it makes it an acceptable breakfast food? I'm all for changing the name.
I imagine that this could be served as a dessert, or for brunch. Whichever you prefer really. No judgement here.
Also - know up front that this takes a long time. You could get away with several hours, but I let mine sit overnight.
Start with the bread. Crusty, dry old baguette.
Cube it and divide it between two ramekins. Mix in some chopped pistachios.
Next, prepare the other ingredients.
Eggs, milk, vanilla, salt, brown sugar, coconut milk. It all goes in the bowl.
But back to that coconut milk, don't shake the can. You want 3/4 c., but you want to scoop off all the delicious fatty butter part and use that first. Spoon the coconut butter into the measuring cup first. Dig down and get all you can. Then top it up to the 3/4 line.
Ok, so you've got all that together. Toss in some regular shredded coconut. You could toast it too, if you want. That would make it extra yummy.
Gently pour the mixture over the bread and pistachios.
Let sit to absorb for several hours. Preferably overnight.
Then, when you're ready to bake, top with a bit of brown sugar and cinnamon.
Place the ramekins on a baking sheet. Bake until they puff up and turn golden brown on top. About an hour.
Drizzle with maple syrup. Take a deep breath. Dive in!
Coconut Pistachio Bread Pudding
Serves 2-4, depending on ramekin size
1/2 stale french baguette
1 c. milk
3/4 c. coconut milk (mostly the coconut butter)
1/2 tsp vanilla
1/2 tsp vanilla
1/8 tsp salt
1/4 c. brown sugar
1/4 c. chopped pistachios
1/4 c. sweetened flake coconut
2 tbsp brown sugar
Sprinkling of cinnamon
Maple syrup (for topping)
Take the baguette and cut it into large cubes. Place the cubes into 2 10-oz ramekins or 4 6-oz ramekins. Sprinkle the pistachio pieces even over the ramekins.
In a medium bowl, whisk together the eggs, coconut milk, milk, vanilla, salt, and 1/2 c. brown sugar. Add the flaked coconut.
Distribute the milks mixture evenly among the ramekins. Allow them to rest in the fridge for at least 3 hours, preferably overnight.
Remove ramekins from fridge, and allow to warm up as the oven preheats to 375 degrees. Top the ramekins with the 2 tbsp of brown sugar and dust with cinnamon. Place the ramekins on a baking sheet.
Bake until puffed up and golden brown on top, about 1 hour for the 10 oz ramekins.
Drizzle with maple syrup and serve!