Tiny’s Tropical French Toast with Sunshine Syrup

Tiny wants to have her friends over for breakfast this weekend. She worked out this easy baked French toast recipe to introduce her friends and family to some delicious new fruits and spices. Maybe you can make it with your family over the weekend too! It is even great for people who have difficulty with milk, because this French toast is completely dairy-free.

Both the syrup and the French toast can be assembled the night before. Turn the oven on to preheat when you get out of bed in the morning, and bake the casserole right out of the fridge.

Sunshine Syrup

Juice of 1 orange (or 1/3 cup, bottled)

Juice of ½ lime (or 1 tablespoon, bottled)

½ cup honey

1 mango, peeled and cut in thin slices  (or 1 8-oz can of pineapple chunks in juice, drained)

Tiny’s Tropical French Toast

6 eggs

1/4 cup brown sugar

3 roughly mashed, very ripe bananas

½ teaspoon vanilla extract

zest of 1 orange (about 1 tablespoon fresh, or 1 teaspoon dried orange zest)

1 tablespoon grated fresh ginger or 1 teaspoon ground dried ginger

1 teaspoon ground cinnamon

½ teaspoon kosher salt

1 14-oz can coconut milk

5 cups multigrain bread, crusts removed, cut into 1-inch cubes

When the oven is nice and hot (an oven thermometer can be handy if you aren’t sure!), an adult can help you to place the foil-covered dish in the oven.

Bake for 55-65 minutes.  If you carefully insert a knife in the middle, the custard will be a little bit moist on top, but not sloshy or runny.  Take it out of the oven, remove the foil to cool for a few minutes, then cut into 6 servings. 

Sometimes Tiny likes to use big cookie cutters to cut this dish into fun shapes or letters, but squares are great too! Finish it with a splash of the fruity Sunshine Syrup and a sprinkling of toasted coconut flakes if you like.

Visit us at www.TinyTastesWorld.com

This post created by Kat Craddock

Photo credits: Cassie Sciortino