I used unsalted butter (so I sprinkled kosher salt on top), organic sugar, white bread, coconut milk, and added some caramel drizzle and apple chunks on top and mine turned out really great. I want to add pecans to the butter-sugar mix next time. Yes, there will definitely be a next time! My boyfriend said, "Add this one to the repeat list!"
Between the two of us we gobbled up half the pan, and then I was kind of worried leftovers wouldn't be so great. But I just covered the pan and stuck it in the fridge and the microwave-reheated leftovers this morning were just fine, really just about as good! I'm loving it.
It might be good to mention that mine took about an hour to cook! I did put it directly from fridge into a 350-degree oven, still covered, so maybe it took several minutes to warm itself up and finally start the cooking process. After half an hour I took the foil cover off. As soon as the butter-sugar mixture started bubbling up the sides, I took it out and let it cool a bit and it was pretty perfect. The sugary crust on the bottom and the bread soaking in that butter to become dense and creamy--whew! Yum. I usually don't care a whole lot for regular French toast because of how soggy it can get, but this was truly enjoyable (but maybe it helped that I cooked it so long too) so much that I think I'll be craving it regularly. Hooray for successful experiments!
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I used unsalted butter (so I sprinkled kosher salt on top), organic sugar, white bread,...