Baked Coconut French Toast
This make-ahead Baked Coconut French Toast is the perfect breakfast for Mother’s Day. All the work is done the night before and all you have to do is pop it in the oven in the morning. Simple and scrumptious!
Recipe type: Breakfast
Serves: 6
  • 10 cups cubed French bread (approximately one 10 oz loaf)
  • 5 large eggs
  • 1⅓ cups unsweetened coconut milk
  • ⅓ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • ⅓ cup unsweetened shredded coconut
  • ¾ cup sweetened toasted coconut chips
  • Maple syrup and fresh berries, for serving
Preparation (allow time to soak):
  1. Butter a 2 or 2½ quart baking dish. Place the cubed bread in the baking dish.
  2. In a large bowl, whisk eggs, coconut milk, sugar, vanilla, and shredded coconut until well combined. Pour the mixture over the bread. Gently move the bread around in the wet mixture to help coat all of the bread in the custard. Cover tightly and refrigerate for at least two hours, up to overnight.
  1. Preheat oven to 350°F. Remove the cover from the french toast and bake for 30-40 minutes, until the top is golden brown, and the French toast is set (check that it is no longer wet in the center). Sprinkle the top with toasted coconut chips and serve with maple syrup.
Recipe by SoFabFood at