Ingredients
Butter for greasing
5 eggs
165ml can coconut milk
1 tbsp Amaretto, or ½ tsp almond essence
40g unsalted butter
500g loaf sliced French brioche
1½ cups flaked almonds
Icing sugar, for dusting
Coconut yoghurt, to serve
Maple syrup, rice syrup or honey, to serve
Method
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Preheat oven to 180°C. Grease 2 large oven trays liberally with butter. In a large bowl whisk together eggs, coconut milk and Amaretto. Dip 12 brioche slices, one at a time, in the egg mixture, allowing a little of the mixture to drain back into bowl, and place on prepared trays.
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Sprinkle almonds on top. Bake for about 20 minutes or until golden. Loosen from trays with a metal spatula. Stack slices on serving plates. Dust with icing sugar. Top with a spoonful of coconut yoghurt and drizzle with syrup or honey. Serve
