Well, the day has been completely washed out here in New England, but we hope you’re having a wonderful, fun and SAFE day with your family and friends!
Since we didn’t have plans today due to the weather (Thanks a lot Arthur!) I decided to make a festive brunch for us! It’s so rare that Dave is home with us on holidays and we don’t have plans, so I thought this would be a nice treat to enjoy together!
If you’ve been following along on instagram, twitter and here on the blog, you know that I’ve been a bit obsessed with King’s Hawaiian rolls and bread. I thought that the bread would be PERFECT for this recipe because it has just the right amount of sweetness!
Avery and I stopped at Target (because where else would we go?!) to pick up the King’s Hawaiian bread, eggs, milk, coconut, and berries that we needed for this recipe!
I whipped everything up last night and let it set in the fridge overnight. It was ready to go this morning when we got up (we MAY have slept incredibly late)
It was a hit! Avery loved the first few bites before she decided “I never wanted blueberries. I want hot dogs” but I guess the fact that she took a few bites is a compliment from a toddler!
I used regular white milk, but you could use coconut milk if you wanted to add a bit more coconut flavor. Also, it was sweet enough for us without syrup, but you could definitely top it with syrup if you’d like (I recommend the real stuff!)
- 1 loaf King's Hawaiian Bread
- 8 eggs
- 1½ cup milk
- ½ tsp cinnamon
- 1 tsp vanilla
- 1 cup (or more if you'd like) blueberries
- 1 cup red raspberries
- Coconut for the top (optional)
- In a large mixing bowl, combine eggs, milk, cinnamon and vanilla
- Tear bread into small pieces and arrange in a buttered 9x12 (or similar) baking dish
- Layer blueberries and raspberries and cover with another layer of bread pieces-continue layering until the bread is used up.
- Pour egg & milk mixture over the bread & berries.
- Top with coconut (optional) You can also top with nuts or brown sugar if you'd like.
- Refrigerate for 8 hours, or overnight.
- Bake at 350 for approximately 45 minutes (Bake longer if you like your french toast more "well done")
- Let cool slightly before serving.
- Top with more coconut if you'd like and serve
Happy 4th of July everyone!!