Photo: Murray Hall • Food Styling: Thu Buser
Coquito, which means “little coconut” in Spanish, is a creamy coconut and rum cocktail that’s traditionally served or gifted at Christmastime in Puerto Rico. Here, it serves as the custard for a luxurious breakfast casserole that falls somewhere between a decadent French toast and a boozy bread pudding. This recipe comes to us from Ana Sofia Peláez, creator of the Latin food blog Hungry Sofia and author of the cookbook The Cuban Table: A Celebration of Food, Flavors, and History. Whether you make your own coquito using whole coconuts or canned coconut milk, or go the store-bought route, this challah French toast is perfect for a holiday brunch.
Yield: 4–6 Cook Time: 1 hour 15 minutes Ingredients 2 Tbsp. unsalted butter, cut into ½-in. pieces, plus more for greasing 1 loaf challah bread (about 1 lb.), cut into 1-in. slices 2 cups coquito Confectioners sugar, ground cinnamon, and maple syrup, for serving Instructions Grease a 9- by 13-inch glass or ceramic baking dish with butter. Arrange the bread slices in a single layer in the baking dish, overlapping them slightly. Pour the coquito over the bread. Set aside to soak, flipping the slices halfway through, until almost all of the liquid is absorbed, about 30 minutes. Meanwhile, position a rack in the center of the oven and
