Coquito French Toast Casserole - Recipes | Goya Foods
A delight to share: Coquito French Toast Casserole. Perfect for breakfast or brunch, the secret to this recipe is the combination of the wonderful flavors of coconut and cinnamon in a delicious...
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Ingredients
- 2 tbsp. butter, for greasing baking dish
- 5 eggs
- 1 can GOYA® Coconut Milk
- ⅓ cup heavy or whipping (35%) cream
- ¼ cup GOYA® Cream of Coconut
- ¼ cup GOYA® Sweetened Condensed Milk
- 3 tbsp. rum (optional)
- 2 tsp. vanilla extract
- 1 tsp. GOYA® Ground Cinnamon
- ½ tsp. ground nutmeg
- Pinch salt
- 10 cups day-old (1-inch) cubes egg bread or challah bread
- ¾ cup all-purpose flour
- ⅓ cup GOYA® Brown Sugar – Panela or Piloncillo, grated
- ¼ cup butter, softened
- ¼ tsp. GOYA® Ground Cinnamon
- 1 cup pure maple syrup
- ¼ cup rum (optional)
- 1 cup heavy or whipping (35%) cream
- 1 tbsp. plus 2 tsp. confectioners’ (icing) sugar
- ½ cup toasted unsweetened shredded coconut
- 4 cups mixed fresh berries
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