Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
30 minutes to assemble
70 minutes to bake
|1.||Grease a 9” X 13” baking dish. Heat olive oil in a large skillet over a medium-high temperature. Add sausage, stir-fry until broken up and starting to lose its pink color. Add onion, pepper, garlic, mushrooms and salt. Pepper to taste. Sauté until cooked. Transfer skillet ingredients to a large bowl and add bread. Mix well and pour into baking dish. Distribute evenly and refrigerate.|
|2.||Beat eggs, Coconut Milk, mustard and basil in a large mixing bowl. Pour evenly across bread mixture. Poke with a fork and press down to make sure all liquid is soaked into ingredients. Cover and refrigerate overnight.|
|3.||Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350°F. Bake 60 minutes. Sprinkle with cheese (if desired) and bake 10 minutes longer or until puffed and golden. Knife inserted in middle should pull out clean. Let rest 10 minutes before serving.|
Day old bread is the best use for this recipe. Rosemary or roasted garlic and olive oil ciabatta adds a delicious extra flavor. Cut bread a day or two before and leave on a cookie sheet to dry for best results. Total time does not reflect this step.