Photo by Heami Lee
Servings: 4
Prep time: 15 minutes
Total time: 30 minutes½ cup|26 grams coconut flakes
½ cup|65 grams sliced almonds
3 ounces|80 grams marshmallows
2 tablespoons chocolate hazelnut spread
1 tablespoon instant coffee
1 (13.5 ounce|393 ml) can coconut milk
¼ cup granulated sugar, plus more for sprinkling
2 teaspoons vanilla extract
3 large eggs, lightly beaten
4 tablespoons unsalted butter
8 ounces|225 grams challah, sliced 1-inch thick (about 8 slices)
Prep time: 15 minutes
Total time: 30 minutes
Ingredients
½ cup|65 grams sliced almonds
3 ounces|80 grams marshmallows
2 tablespoons chocolate hazelnut spread
1 tablespoon instant coffee
1 (13.5 ounce|393 ml) can coconut milk
¼ cup granulated sugar, plus more for sprinkling
2 teaspoons vanilla extract
3 large eggs, lightly beaten
4 tablespoons unsalted butter
8 ounces|225 grams challah, sliced 1-inch thick (about 8 slices)
Directions
- Heat the oven to 400°F. Spread the coconut flakes and the almonds on a baking sheet and bake until golden, about 5 minutes. Set aside to cool.
- In a small saucepan, melt the marshmallows, hazelnut spread, instant coffee, and ¼ cup coconut milk over medium, whisking to combine. Reduce the heat to low and keep the sauce warm.
- In a large bowl, whisk the remaining coconut milk with the granulated sugar, vanilla, and eggs.
- Melt 1 tablespoon butter in a large cast-iron skillet over medium. Working in 4 batches, dip a piece of challah into the egg mixture, coating it completely. Cook the challah in the skillet, flipping once, until golden on each side, 3 to 5 minutes. Transfer to a serving platter and sprinkle with more sugar. Repeat with remaining pieces of challah and butter.
- Drizzle with the chocolate coffee sauce and garnish with the toasted coconut flakes and almonds. Serve immediately.