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
Coconut French Toast Casserole
- Prep Time: 15 minutes
- Cook Time: 45 minutes + overnight
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: breakfast
- Method: oven
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.)
- Allow to cool slightly. Slice, top with additional flaked coconut, fresh berries and maple syrup.
- Enjoy!
I hope you love this recipe as much as we do in our house!
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