Coconut French Toast Breakfast Trifle

Thank you Little Northern Bakehouse for sponsoring this post!


Brunch fans - this recipe is for you! It’s a fun breakfast recipe layered with coconut custard, coconut cream, berry chia seed jam, fresh berries and tasty little cubes of French toast.


French toast is only as good as the bread it’s made from. Today’s recipe features Little Northern Bakehouse’s Organic Ancient Grain. It’s part of their new line of plant-based, vegan products along with Organic Oatmeal and Organic Original. All three breads are made with nourishing whole grains and seeds.


Little Northern Bakehouse products are certified gluten-free. The peace of mind gluten-free certification gives someone like me with Celiac disease is everything. Their delicious products are also suitable for a gluten intolerance or a food allergy (like a peanut or tree nut allergy.)


Little Northern Bakehouse breads are also certified as glyphosate residue free and display the bio-checked non-glyphosate certified seal . What does this seal mean? It means unbiased third-party testing will ensure the absence of this chemical.

Have you heard the phrase, ‘This tastes good for gluten-free’? Yeah, I have too. Little Northern Bakehouse promises that their products are just good. Period. I’d like to thank Little Northern Bakehouse for making and keeping that promise. This is one of the main reasons we eat Little Northern Bakehouse on repeat in our household.


Want to explore more of Little Northern Bakehouse’s full suite of products? Click here to discover delicious bagels, loaves, pizza crusts, burger buns, hot dog buns and dinner rolls. Good luck trying to start with just one (wink). We rotate between the whole grain wide slice loaf, the cinnamon raisin loaf, the thin artisan pizza crust and the everything bagels. Mmmm. I’ll just say this: I haven’t met a Little Northern Bakehouse product I didn't like.


Prefer to shop in person? No problem. Find Little Northern Bakehouse products in the freezer section of most grocery stores, including Costco.


Now, let’s talk brunch…


GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN


Coconut French Toast Breakfast Trifle

Author: Jen - A Naturally Nu Foodie Recipe


Prep Time: 10 to 15 minutes

Cook Time: 20 to 25 minutes

Total Time: 30 to 40 minutes

Number of Servings: 4

Ingredients:


Vanilla Coconut Custard


1 can (13.5 fl oz / 400 mL) canned coconut milk

½ cup (125 mL) plant-based milk (I prefer more coconut milk or gluten-free oat milk)

3 tbsp (45 mL) to ¼ cup (60 mL) maple syrup

1 tsp (5 mL) vanilla

¼ cup (60 mL) cornstarch


French Toast Cubes


2 flax eggs

½ to ¾ coconut or gluten-free oat milk

1 tsp (5 mL) maple syrup

½ tsp + ¼ tsp (3 mL) cinnamon

Pinch of nutmeg

Pinch of ginger

1 tbsp (15 mL) orange peel (optional)

4 slices Little Northern Bakehouse Organic Ancient Grains Bread


Berry Compote


2 cups (500 mL) frozen mixed berries

2 tsp (10 mL) maple syrup (optional)


Coconut Cream


1 can (13.5 fl oz / 400 mL) chilled coconut cream (Chill coconut cream overnight).

¼ cup (60 mL) icing sugar


Toppings (optional): Shredded coconut, coconut flakes, fresh berries, banana slices, toasted nuts, ground flax, flax seeds, pumpkin seeds


Method:


Coconut Custard

  1. In a medium saucepan, simmer coconut milk over medium heat for about 3 minutes. Remove from heat. Note: mixture should simmer around the edges of the saucepan but should not reach a full boil.

  2. Combine plant-based milk with maple syrup, vanilla and cornstarch.

  3. Slowly pour warm coconut milk into cornstarch mixture. Return to heat and whisk continually over medium-low heat until custard thickens for about 4 to 8 minutes. Custard should coat the bottom of a spoon. Remove from heat, allow to cool and refrigerate.

French Toast Cubes

  1. Whisk together flax eggs, milk, maple syrup, cinnamon, nutmeg, ginger (if using), orange peel (if using) in a large bowl.

  2. Dip both sides of bread into the flax egg mixture.

  3. Cook on each side for about 2 minutes per side or until french toast is lightly browned.

  4. Remove from heat and slice into cubes when cool.

Berry Chia Seed Jam

  1. In a medium saucepan, combine berries and maple syrup (if using). Cook over medium heat until berries start to boil for about 2 minutes.

  2. Reduce heat to medium-low. Mash fruit gently for about 2 to 3 minutes until berry juice slightly thickens. Remove from heat and add chia seeds.

Coconut Cream

  1. Using a hand or stand mixer, whip coconut cream.

  2. Slowly add in icing sugar. Whip until soft or about a minute until peaks are formed.

Assembly

  1. Layer coconut custard, french toast, chia seed jam, fresh berries and coconut cream into 4 glasses.

  2. Repeat layers as desired.



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