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Baked Coconut French Toast

Rated as 4.78 out of 5 Stars
5

"Such a nice recipe for Sunday mornings. Make it Saturday evening and Sunday morning just pop it in the oven!"
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Ingredients

9 h servings 432
Original recipe yields 8 servings

Directions

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  1. Spray the inside of a 9x13-inch baking dish with cooking spray.
  2. Arrange bread slices in a single layer in the prepared baking dish.
  3. Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
  4. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
  5. Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
  6. Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.

Footnotes

  • Cook's Note:
  • Instead of waiting overnight just wait half an hour so the bread can soak up the mixture and bake it. It will taste just as good!
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 432 calories; 7.8 72.5 16.9 < 1 737 Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this for our annual Christmas Eve Brunch. Super easy and very good. Did not change anything about the recipe. Sweet enough to eat by itself and leftovers are good also! I will make this o...

Most helpful critical review

Love coconut. Nice flavor. Need to figure out a way to make it not sooo soggy in the middle. I usually let my bread get a little "stale" when I fry my French toast. Willing to try this again...

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I made this for our annual Christmas Eve Brunch. Super easy and very good. Did not change anything about the recipe. Sweet enough to eat by itself and leftovers are good also! I will make this o...

Absolutely fabulous! I use Hawaiian sweet bread, the entire can of coconut milk with equal amount of beaten eggs, plus a little coconut extract added to the mix; it makes 1 9x13 pan plus the nex...

Love coconut. Nice flavor. Need to figure out a way to make it not sooo soggy in the middle. I usually let my bread get a little "stale" when I fry my French toast. Willing to try this again...

This island girl is a coconut lover so this was right up my alley. LOVED it! It is on the sweet side so I had mine without any syrup or preserves. I think a drizzle of coconut syrup would be nic...

SO GOOD!! I used Half the amount of sugar & it was still almost too sweet. Almost. Kids LOVE it! I used 1tsp Vanilla, & 1tsp Coconut extract. I toasted regular bread first, & didnt let in soa...

This was delicious. I had to change a few things just cause of time and availability of items. I switched the egg substitute for eggs, and I used regular coconut milk and not light. I also toast...

So so so delicious, added the coconut syrup from "coconut banana pancakes" and it was just the best