Coco-Loco French Toast Cups with Coconut Cream Sauce

Did you guys figure out what yesterday’s mystery breakfast was? I saw at least 1 correct guess and a couple others that were close! Nice job friends!

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I concocted a fabulous new TCL recipe – Coco-Loco French Toast Cups with Coconut Cream Sauce.

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I used some 12-grain Nature’s Pride bread using a coupon I received as part of the Foodbuzz Tastemaker program to create this recipe in hopes of winning a golden ticket to the Foodbuzz Festival later this year.

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My inspiration was my recent trip to the Bahamas where I fell even more in love with all things coconut. I wanted to create a recipe that is something I’d like to eat on a tropical vacation but that would also be fabulous year-round.

Here are some photos from the prep and cooking:

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Cubed bread.

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Custard

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Sopping up the custard.

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Ready to bake.

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Baked up and golden brown. Now we just need sauce.

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Add a splash of exotically sweet coconut cream sauce

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…and a garnish of tropical fruit (I used papaya, but pineapple, mango and/or kiwi would be fabulous, too!)…

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…and you’re ready to…

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…dig in!!!

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Nommmmm! This recipe was sooo easy and tasty!

These french toast cups would be fabulous:

  • as an easy and affordable meal
  • to entertain a large group – it’s easy to multiply
  • to host a brunch or breakfast
  • to bring to a pot luck
  • to use up old (but not spoiled) bread
  • to serve 2 (just divide everything by 3, use 1/2 cup coconut milk in sauce) – that makes 2 cups per person
  • for your dairy-free friends
  • for when you want a breakfast that makes you feel like you’re on vacation

Coco-Loco French Toast Cups Recipe

Ingredients:

  • 6 slices bread, cubed
  • 3 eggs
  • 6 tbsp coconut milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp sugar
  • 1/4 tsp salt

Directions:

  1. Pre-heat oven to 350 degrees F and coat a 12-cup muffin pan with non-stick spray.
  2. In a medium bowl, whisk together all ingredients, except the bread.
  3. Add bread and gently fold bread into custard mixture so the bread even soaks up the custard. Let sit for 5 minutes.
  4. Spoon the bread mixture evenly into the muffin cups, pressing gently into the cups.
  5. Bake 18-22 minutes until the tops are golden brown and the egg is cooked through.
  6. Let rest 5 minutes before serving (careful, it’s hot!).
  7. During the last 5-10 minutes of cooking, start on the Sweet Coconut Cream Sauce (see recipe below).
  8. Serve french toast cups with the sweet coconut cream sauce and garnish with fresh tropical fruit and shredded coconut.

Sweet Coconut Cream Sauce Recipe

Ingredients:

  • 1 can coconut milk (minus the amount needed for the french toast cups)
  • 1 1/2 tsp tapioca starch (or corn starch)
  • 3 tbsp water
  • 3 – 5 tbsp sugar (depending on how sweet you want the sauce)

Directions:

  1. Combine coconut milk and sugar in a small pot over medium low heat. (note – once the sugar is dissolved, you can taste-test to see if you want to add more sugar to the sauce)
  2. Heat till mixture is warmed through, about 5 minutes (careful to not boil).
  3. In a small bowl, whisk together the tapioca starch and water. Add tapioca mixture to the pot and whisk to combine.
  4. Continue heating till mixture has thickened up (shouldn’t take long, just a minute or 2).
  5. Serve with french toast cups and enjoy!

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Enjoy!

Southwest Quinoa Veggie Burgers (Vegan)

Finally! I have a quick minute to type up my uber-yummy Southwest Quinoa Burger (the ones I made for that cookout awhile back) recipe for you!

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Ready for a veggie burger that won’t crumble apart on you? Ready for a veggie burger full of flavor? I’ve got the perfect recipe…

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This recipe uses cooked quinoa, so you can either use leftover quinoa or cook some for this recipe. It’s fast and easy.

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This recipe also uses lots of yummy fresh veg!

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Plus a micro-baked potato

Directions: wash potato, pierce skin in several places, loosely wrap with paper towel, and microwave 5-7 minutes, till a fork easily pierces through and center is tender.

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After your prep (quinoa, veg, potato), you’re pretty much just a whirl away in the food processor.

I like this recipe because you can easily prep it ahead, so if you’re entertaining, you can make it in the morning or the day before and you just have to form patties and bake when your guests get there.

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Bake away and you’re done! But, if you’re grilling out, you can also bake and then re-heat the veggie quinoa burgers on the grill.

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Get some fresh vegetables for toppings. I used organic romaine and heirloom tomatoes from my garden.

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Serve on buns or not – your choice.

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And see! No crumbles!

Reasons you should try this veggie burger recipe:

  • full flavor
  • no-crumbling factor
  • vegan
  • gluten-free if you use GF bread crumbs
  • a prep-ahead recipe so you can enjoy your guests if you’re entertaining
  • re-heats nicely and makes great leftovers

Southwest Quinoa Veggie Burgers

*Vegan* *Gluten-Free if you use GF bread crumbs*

makes 10-12 medium sized patties

Ingredients:

  • 1 dry cup red quinoa, rinsed & cooked
  • 1 cup dry bread crumbs
  • 1 15 ounce black beans, rinsed
  • 1 medium potato, cooked & removed from skin – you can micro-bake it (see above for directions)
  • 1/2 onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • dash cayenne (add more or less depending on how spicy you want your burgers)

Directions:

  • Combine black beans, potato, onion, bell pepper, garlic, salt, cumin, paprika, chili powder, and cayenne in a food processor. Pulse till vegetables are chopped finely and contents are mixed.
  • Add bread crumbs and pulse till mixed well.
  • Add quinoa and pulse till mixed well.
  • Move mixture to a bowl and let rest in the refrigerator for at least 1 hour (this will help the mixture to set and make it easier to form into patties. You can prep your recipe up to this point ahead of time if you’re entertaining and move on to the next step when you’re ready to cook)
  • When ready to cook, pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Form the veggie burger mixture into patties (or balls) and place on the prepped baking sheet.
  • Bake 18-22 minutes, till burgers are lightly browned on top (note: if you’re entertaining, you can also cook the burgers ahead of time and re-heat them on the grill)
  • Serve with toppings and enjoy

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Delicious veggie burgers!

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