Honey and Cardamom Baked French Toast with Vanilla Bean Coconut Cream | Wholesale

Ingredients

• For the French Toast:
• 2 tablespoons coconut oil, melted
• 1 long loaf sourdough bread, cut into thick 1-inch slices (enough to cover bottom of baking dish)
• 1 1/4 cups canned coconut milk (light or regular will both work here, as would regular milk)
• 6 large eggs
• 2 tablespoons honey
• 1 tablespoon Simply Organic® Pure Madagascar Vanilla Extract
• 1/2 teaspoon orange zest
• 1/2 teaspoon Simply Organic® Cardamom
• 1/4 teaspoon sea or Himalayan pink salt
• Fresh berries, for serving
• Honey, for serving
• For the Coconut Cream:
• 1 can (15 ounces) full-fat coconut milk, cold
• 1 tablespoon powdered sugar
• 1 Simply Organic® Vanilla Bean, halved and seeds scraped out, or 1 tablespoon Simply Organic® Vanilla Bean Paste
• In a 9x13-inch baking dish, rub melted coconut oil over bottom of dish, then place sliced bread to cover bottom of dish.
• Bake for 25 to 35 minutes, or until golden brown. Remove from oven and allow to cool for 3 minutes. Cut and serve warm with a dollop of Vanilla Bean Coconut Cream, fresh berries and honey, if desired.