Christmas is just around the corner. Do you know what you're having for breakfast Christmas morning? I like to have something extra special fors such a special day. Rhodes Vanilla Coco...
Christmas is just around the corner, can you believe that? If you're like me - time is flying by a little too quickly and not everything is in order just yet. Do you know what you're having for breakfast Christmas morning? I know I like to have something extra special since it's such a special day. While growing up my siblings and I were never ones to wake up really early, wake our parents, and rush to the tree. We always tended to do things at a much slower pace. Usually we sleep in just a bit. Get up and turn the parade on. Either have breakfast prepared or prepare breakfast and THEN after all of that we would make our way to the tree for the Christmas story and gifts. My favorite is having a big breakfast with something sweet; usually cinnamon rolls. When thinking of a breakfast or brunch idea I was excited when this Baked Vanilla Coconut Bread came to mind. It's perfect!
All you need is a loaf of Rhodes bread, thawed but still cold, 3/4-1 c. coconut butter, 2 tsp. vanilla, 1/4 c. butter, 1/2 c. pecans, 3/4 c. coconut flakes. I know what you are thinking. What the heck is coconut butter?! Well, let me tell you. It is an AMAZING coconut spread. You can find a gorgeous "How To" here at Edible Perspective. All you need is shredded coconut and a food processor. I didn't quite get mine to the right consistency, next time I'll have to process it more!
Once your loaf has baked according to the package directions you will cut it in to 1-inch cubes. It's best to let the loaf cool slightly before trying to cut it otherwise you will smoosh your bread "and it won't be worth a nickel". My grandmother used to use that phrase all of the time!
In a baking dish layer the coconut butter first, then top with your prepared bread cubes.
Melt together butter with vanilla and pour evenly over bread crumbs. Gently fold mixture together with the coconut butter to evenly coat entire batch.
Finely chop your pecans and toast together with coconut flakes until fragrant and light brown. There is something about toasting nuts that brings out their rich flavor. Whenever I'm adding nuts as a topping I always toast them to make them extra tasty. Be careful though, they brown quickly - if you aren't watching or lose track of time they can burn in an instant. I broil them in my toaster oven for about 2 minutes, checking frequently.
Top bread with toasted goodness.
Bake at 350 for 15-20 minutes or until golden brown.
Enjoy warm with a light drizzle of maple syrup. If you notice, this recipe doesn't have ANY sugar, yet it's perfectly sweet. The maple syrup sweetens everything perfectly and it's a wonderful treat for your special day.
HERE ARE A COUPLE MORE CHRISTMAS MORNING RECIPE IDEAS:
Butterscotch Bubble Loaf (click for complete recipe)
Raspberry Bread Pudding (click for complete recipe)