Featured Chef: Overnight Coconut French Toast Souffle Recipe!

Happy Sunday evening foodies! I am sorry it has been quiet on Kouzounas Kitchen blog. These days have been very busy for me since we are at Apple Hill once again! If you live in Northern California come stop by and say hi to us at Kouzounas Kitchen booth in Abel’s Acres #38 on the Apple Hill map. 🙂

 

 

 Meet Featured Chef Herline

A very passionate Armenian chef who loves to be in the kitchen 24/7. I met my dear friend on Instagram a while back while searching for delicious Mediterranean food photos. The first thing I noticed was the fascinating food photos Herline shares on her IG page called parisbluekitchen. You can tell chef Herline has a creative eye for food photography! (Be sure to check out her Instagram & Facebook page where she shares her beautiful work.)

Paris Blue Kitchen

Paris Blue Kitchen is about Food, Culture and Photography. All of the photos & recipes that you are enjoying are created by ME for YOU, I am hoping that you all enjoy this as much as I do!…I am a mother of two young children in southern California..Growing up in France and surrounded with a multicultural background is what inspires my passion for good food.. I can’t help but want to share my LOVE for cooking with you all.

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Herline was kind enough to share one of her delicious recipes with us. How tasty does this French toast souffle look?! I hope you enjoy this recipe by Paris Blue Kitchen.

Overnight Coconut French Toast Souffle Recipe

 DSCN7981DSCN7976DSCN7974
 Photos By: Paris Blue Kitchen

Ingredients:

  • 2 to 3 Tbsp granulated sugar
  • 1/2 tsp salt
  • pinch grated nutmeg
  • 3/4 tsp cinnamon * more if desired 
  •  eggs
  • 1 1/4 cup full fat coconut milk
  • 1 cup half and half
  • 1/2 tsp vanilla extract
  • 1 tsp good coconut extract * more if desired 
  • 1  loaf challah bread or brioche cut into thick slices (8 to 10 slices) 
  • 2 Tbsp melted butter, plus extra butter for baking dish
  • 1/2 cup toasted pecan
  • 1/4 cup coconut slice 
  • 1 tbs Powdered sugar for dusting top 
  • Warmed maple syrup for serving

Instructions:

  1. Generously butter your favorite baking dish and and lay your sliced bread and set aside. * (about 13 by 9)
2. Whisk together sugar, salt, cinnamon and nutmeg. Add in eggs and whisk until well blended, while scraping bowl. Pour in coconut milk, half and half, vanilla, coconut extract and whisk until well blended. Slowly and evenly pour egg mixture over sliced bread working to coat all of them, make sure bread is completely cover with the egg mixture. Cover with plastic wrap and chill overnight.
3. Butter your favorite baking dish and and lay your sliced bread set aside. * (about 13 by 9)
4.Whisk together sugar, salt, cinnamon and nutmeg. Add in eggs and whisk until well blended, while scraping bowl. Pour in coconut milk, half and half, vanilla, coconut extract and whisk until well blended. Slowly and evenly pour egg mixture over sliced bread working to coat all of them, make sure bread is completely cover with the egg mixture. Cover with plastic wrap and chill overnight.
5. In the morning remove pan from fridge and let rest at room temperature about 20 minutes, meantime start oven at 350 degrees. 
6. Bake in preheated oven until set and center is cooked through and no longer soggy, about 38 – 45 minutes. 
7. Let cool 5 minutes then drizzled melted butter over top, add toasted pecan and coconut slice, finished dusting with powdered sugar if desired, or warm drizzling  maple syrup. Enjoy!  

Thank you for stopping by Kouzounas Kitchen! 

Happy new week to all. ❤️❤️

 

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16 Comments »

  1. Thank you beautiful Kristina, I feel so honored. I absolutely love all your recipe so much love and enthusiasm is sprinkled in each one. You will do great my dear friend, keep on bringing your passion,
    Love, Paris Blue Kitchen

    Liked by 1 person

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