Coquito for breakfast!? OH YESSs!!
NUTELLA. COQUITO. FRENCH. TOAST!!! SO now that I have your full attention, let’s talk about the amazing time of year we find ourselves in or better known as coquito season!
For those that may not know what coquito is, be prepared because once you know, there’s no turning back! HAHA!
Coquito is an ESSENTIAL adult drink in Puerto Rican households during the festive holiday season. It’s easy to drink, super tasty, and smells like Christmas morning! Click HERE for my Vegan Coquito Recipe.
I decided to experiment with coquito to see what else can be made with it to make the season last longer AKA make it more acceptable at all hours! Not that you need to justify your coquito consumption. it’s the holiday season, it’s acceptable!!
This recipe combines the delicious taste of coquito and Nutella to make a fabulous french toast recipe perfect for the festive season. This recipe is vegetarian and can be shared with the whole family. Kick start the festive season with a bang!!
Why coquito french toast?
Well, why not?! Everyone loves French toast, and once you try coquito, you’ll love it too. So, why not combine both for an extra special breakfast with some oomph.
Coquito French toast is perfect for any occasion. But picture the joy on the faces of your loved ones when you present coquito French toast on Thanksgiving, Christmas, or boxing day morning? This is definitely how you start a holiday gathering. Trust me your guests will be talking about it for days, and if they’re still around a few days later, make it again! I guarantee you’ll win the host(ess) of the year award!
Pair this coquito French toast recipe with my vegan coquito for a fabulous festive brunch
“Coquito making means the festive season has arrived.”
What makes this recipe so special?
For starters, It’s made with love. Cliché, but true. The main ingredient of any coquito recipe is love. Why? Well, coquito is tied to culture and memories of family and loved ones during the festive season. If someone gifts you coquito, they were genuinely thinking about you. The same goes for this Nutella coquito French toast recipe.
This recipe is also quite delicious and indulgent. While baking, the Nutella mixture gets soaked up by the bread. But the bit left on the bottom turns into a fab paste similar to what you find in a cinnamon roll, with a hint of coconut and hazelnut! I’d even say it’s better than a cinnamon roll.
I also created this coquito French toast with the intention for it to be shared. Serve it with a glass of vegan coquito and just embrace the joy of good company and good food. No one to share it with? NO WORRIES! Enjoy it on your own with some classic holiday movies or make it as a group for your next virtual date.
The best part is this coquito french toast recipe can be enjoyed by most, as it is vegetarian and alcohol-free. The brioche bread, Nutella, and eggs keep the recipe from being vegan. However, swap out the brioche for a white/brown loaf, sprinkle with cocoa powder or a plant-based hazelnut spread, and use an egg alternative instead, and it’s vegan! I personally prefer to indulge during the festive season, so I do enjoy this recipe vegetarian better. However, the vegan alternative is just as fabulous.
Try this recipe with my EASY VEGAN COQUITO, You’ll be glad you combined them!
Want to check out some more delicious guilt-free and healthier alternatives, check out my vegan Chicharrón de Pollo or vegan Dominican Ensalada de papa.
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Coquito Nutella French toast
Equipment
- Blender
- medium baking dish
- piping bag OR zip-lock
- Sifter
Ingredients
- 1 Brioche Loaf (most unsliced loaves of bread will work)
- 3 Large eggs
- 210 G Vegan coconut condensed milk
- 200 G Coconut cream
- 1 Cup Oat milk (Most plant-based milk alternatives work, with the exception of soy milk)
- ⅓ Cup Nutella (plus extra for topping)
- 1 TSP Ground cinnamon
- ½ TSP Ground cloves
- ½ TSP Ground nutmeg
- 1 TSP Salt
- 2 TSP Vanilla extract
- 2 TBSP Caster sugar (Granulated sugar works well)
- 1 TBSP Powdered sugar (for topping)
Instructions
- Preheat oven to 350F or 175C
- To a blender add: eggs, vegan condensed milk, coconut cream, oat milk, Nutella, cinnamon, cloves, nutmeg, salt, vanilla extract, caster sugar and blend well.
- Pour part of the blended mixture into the oven dish, enough to cover the bottom.
- Slice the bread loaf into thick pieces and place it in the oven dish.
- Pour the blended mixture over the bread. Turn over to make sure the bread is fully coated. Let stand for 5 minutes. (Depending on the size/texture of your bread loaf, you may not use the entire mixture.)
- Place the dish in the oven on the bottom rack. Bake for about 40 mins or until golden brown. Check the notes section if, more oven time is needed.
- Let stand for about 5 minutes. Using the piping bag, drizzle with Nutella. Using the sifter, sprinkle the top with powdered sugar... And DONE!!
Notes
- Be cautious with the oven heat. If your oven gets hotter than the average oven, turn the temperature down a little. Nutella can burn easily.
- If you need to add more time to the timer but the top is already golden brown, cover with aluminum foil then continue to bake for an extra 5 minutes while monitoring carefully.
- To make this recipe vegan substitute the brioche bread for a white/brown loaf, use an egg alternative, and use 2 TBSP cocoa powder instead of Nutella OR use a plant-based Nutella alternative.
- Enjoy with a glass of my Vegan Coquito.
- Put leftovers in the fridge and consume within 3 days. Not suitable for freezing.