recipes_Australia_Issue_130_May_2017

MAY 2017 recipes+ 13

family entertaining

Coconut & Peach

French Toast

SERVES 8 PREP 10 minutes

+ 2 hours to chill COOK 50 minutes

COST $2.75 a serve

+ DIY IDEA Use canned apricot instead

of peach, if you like.

8 croissants, split

400g can peach slices in natural juices,

drained

½ cup moist flaked coconut,

plus 2 tablespoons extra

6 eggs, at room temperature

400g can coconut milk

¾ cup milk

½ cup caster sugar

1 tablespoon raw sugar

1 cup natural Greek-style yoghurt

½ cup maple-flavoured syrup, to serve

1 Grease a 2-litre (8-cup) ovenproof dish.

Arrange croissants and peaches over base

of prepared dish. Sprinkle over coconut.

2 Whisk eggs, coconut milk, milk and caster

sugar in a jug; pour over croissants in dish.

Cover with plastic food wrap; chill for 2 hours.

3 Preheat oven to 160ºC/140ºC fan-forced.

Sprinkle raw sugar over tops of croissants.

Bake for 40 minutes or until golden and

almost set at centre. Sprinkle with extra

coconut; bake for a further 8 minutes or

until golden brown and just set at centre.

Serve warm with yoghurt and syrup.

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