Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French double cream Brie — baked Brie, cheese boards, sandwiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Hold their shape — warm lentil salads, braised with aromatics
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
French double cream Brie — baked Brie, cheese boards, sandwiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Hold their shape — warm lentil salads, braised with aromatics
You're reading one of recipes available free. Full library with Gastronome.
Spray the inside of a 9x13-inch baking dish with cooking spray. Arrange bread slices in a single layer in the prepared baking dish. Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish. Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes. Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.