Lightened Up Coconut French Toast Casserole

I’ve always been a huge fan of coconut. I love chewy flaked coconut, coconut-flavored anything, creamy coconut milk… You name it and if it is made with coconut, I probably love it.

So why not start the day with coconut? That’s basically a sure-fire way to ensure a great day ahead, right? When it comes to my morning meals, prep-ahead dishes reign supreme over here since mornings seem to be a little more rushed than usual now that I have a baby in the mix. When I found out my sister and one of her coworkers were coming into town and staying with us two weeks ago, I wanted to have a tasty breakfast dish on hand to quickly heat up for them in the morning before they had to head off to work.

I prepped this lightened up coconut French toast casserole the night before they arrived so I could pop it in the oven when I awoke the next morning and they could have a tasty breakfast to enjoy to fuel them through their work day. (And the fact that I got to enjoy a breakfast that felt a little more special than usual on a weekday was clearly an added bonus!) When it comes to French toast casserole, the texture of the casserole makes a big difference for me. I’ve had French toast casseroles that taste too dense or too fluffy and I prefer a casserole that’s right in the middle. Slightly sweet and perfectly egg-y but with a little bit of crispness around the edges, too!

I love using a seedy bread for this recipe, both from a flavor standpoint and for added texture and nutrition. Sprinkle in in some chewy unsweetened coconut flakes and this lightened up coconut French toast casserole is a crowd pleaser for anyone out there who love coconut and French toast.

Here’s everything you need to make this overnight french toast recipe:

• Whole wheat bread (white bread will also work, but I prefer a seedy whole grain bread in this recipe)
• Eggs + Egg whites
• Coconut milk (from a can — this is key for flavor!)
• Maple syrup
• Coconut flakes (I prefer unsweet but if sweetened coconut is more your style, do your thang!)
• Vanilla extract
• Optional toppings: I love to sprinkle coconut on top of my French toast and I’ll never say no to a little whipped cream and powdered sugar

And below you’ll find the full recipe breakdown for this coconut french toast casserole!

Coconut French Toast Casserole

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Coconut French Toast Casserole

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• Author: Julie
• Prep Time: 15 minutes
• Cook Time: 45 minutes + overnight
• Total Time: 0 hours
• Yield: 8 servings 1x
• Category: breakfast
• Method: oven

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Ingredients

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• 12 slices bread (I love a seedy whole grain bread)
• 1 1/4 cup light coconut milk (from a can)
• 5 eggs
• 1/2 cup liquid egg whites
• 2 teaspoons vanilla extract
• 1/4 cup maple syrup
• pinch of salt
• 1/3 cup + 1/4 cup unsweetened coconut flakes

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Instructions

1. In a 9×13 baking dish lightly coated with coconut oil (or sprayed with cooking spray), layer bread slices so they’re just barely overlapping.
2. Mix remaining ingredients and 1/3 cup of the unsweetened coconut flakes in a large bowl, whisking the eggs and stirring everything until fully combined. Pour over bread slices and lightly press bread down into egg mixture. Cover with plastic wrap and refrigerate overnight.
3. Preheat oven to 350 degrees. Unwrap casserole and place in the oven. Bake for approximately 20 minutes. Remove casserole and sprinkle with additional 1/4 cup unsweetened coconut flakes. Bake for an additional 25 minutes, or until top begins to brown and middle is cooked through. (When done, a knife inserted into the middle of the casserole should come out clean and the casserole will puff up quite a bit. It will deflate upon cooling.)
4. Allow to cool slightly. Slice, top with additional flaked coconut, fresh berries and maple syrup.
5. Enjoy!

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I hope you love this recipe as much as we do in our house!