I am making this delicious recipe from the Foley House Inn for Easter Brunch(I had the pleasure of staying their last year). I love overnight French Toast because it is easy and a crowd pleaser.
Tropical French Toast
*1 loaf of Sweet French Bread (1 pound), cut into cubes
*2 cups milk
*1 can coconut milk
*1 Tablespoon vanilla
*½ teaspoon ground cardamom
*¼ cup sugar
Grease a 13x9x2 inch pan. Spread bread cubes over the bottom of the pan. In a blender combine the eggs, milk, coconut milk, vanilla, cardamom, and sugar. Pour mixture evenly over bread, pressing cubes down to make sure they are soaked. Cover with foil and refrigerate overnight.
In the morning, preheat oven to 350. Bake for approximately 60 minutes, until puffed and golden and the center is set. Serve with a dollop of Banana Pineapple Syrup or drizzle with Maple Syrup.
Banana Pineapple Syrup:
In a large sauté pan over medium heat, stir together 3 tablespoon unsalted butter, ½ cup brown sugar, ½ cup maple syrup, 1 tablespoon dark rum (or ¾ teaspoon rum extract), and ¼ teaspoon cinnamon. When mixture is syrupy, add 1 ½ cups banana cut into ½”-thick slices, and 1 ½ cups pineapple chunks. Toss fruit in syrup just until heated through, 1 min
image via flickr