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 leeks and red pepper. Stir-fry until tender crisp. Add garlic, salt and pepper to taste. Sauté until soft and add Kale, artichokes, and tarragon. Stir-fry until kale (or spinach) is just wilted. 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 and mustard 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.|
*A lettuce spinner is perfect for soaking and draining leeks, leaving the sand at the bottom of the bowl when insert (of leeks) is lifted out and drained.
**Day old bread is best for this recipe. Rosemary or roasted garlic and olive oil ciabatta adds a delicious extra flavor. Cut bread the day before and leave on a cookie sheet to dry (even more) for best results. Total time does not reflect this step.