Shio Koji Baked French Toast
Makes 10 to 12 servings
6 large eggs
1 2/3 cup (one 14-ounce can) light coconut milk
1/4 cup honey, warmed in the microwave for 20 seconds
1 teaspoon shio koji (or 1/2 teaspoon coarse sea salt)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 loaf (about 20 ounces) soft Italian bread, cut into 1-inch thick slices
maple syrup, to garnish
1. Grease a 9×13-inch baking dish and set aside.
2. Beat the eggs in a mixing bowl, then whisk in the coconut milk, honey, shio koji (or salt), vanilla extract, and ground cinnamon, ginger, and nutmeg.
3. Working in batches, dip slices of bread into the batter to coat. Overlap the slices in the prepared baking dish. Pour the remaining batter over the top of the bread. Cover tightly with foil and refrigerate for at least 2 hours (or overnight!).
4. One hour before serving, preheat the oven to 375 degrees Fahrenheit. Bake, covered, for 25 minutes, then remove the foil and bake until the bread is puffed and golden, about 20 to 25 minutes more. Serve with maple syrup.