Rich with coconut flavor and spiked with rum, this recipe from Ana Sofia Pelaez of the blog Hungry Sofia falls somewhere between a decadent French toast and bread pudding.
Yield: serves 4-6
- 1 (1-lb.) loaf challah bread, sliced crosswise 1″ thick
- 2 cups coquito
- 2 tbsp. unsalted butter, cut into 1/2″ pieces, plus more for greasing
- Confectioner’s sugar, ground cinnamon, and maple syrup, for serving
- Heat oven to 400°. Grease a 9″ x 13″ glass or ceramic baking dish and arrange bread slices in a single layer, overlapping slightly. Pour coquito over bread; soak, flipping once, until almost all the liquid is absorbed, about 30 minutes. Dot with butter and bake until puffed and golden brown, about 30 minutes. Dust with confectioner’s sugar and cinnamon, and drizzle with maple syrup before serving.