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

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
8 hrs 15 mins
total:
9 hrs
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spray the inside of a 9x13-inch baking dish with cooking spray.

    Advertisement
  • Arrange bread slices in a single layer in the prepared baking dish.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.

  • Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.

  • Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.

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!

Nutrition Facts

432 calories; protein 16.9g 34% DV; carbohydrates 72.5g 23% DV; fat 7.8g 12% DV; cholesterol 0.4mg; sodium 737.2mg 30% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2014
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 one again for next year's brunch! Read More
(2)

Most helpful critical review

Rating: 3 stars
06/11/2014
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. Maybe tweek it some. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2014
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 one again for next year's brunch! Read More
(2)
Rating: 5 stars
05/29/2018
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 next size down. People are always asking me to bring it to any brunch. There are never any leftovers. Read More
(1)
Rating: 5 stars
06/01/2014
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 nice for a sweet tooth. Thanks for sharing AndreeV21! Read More
(1)
Advertisement
Rating: 3 stars
06/11/2014
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. Maybe tweek it some. Read More
(1)
Rating: 5 stars
08/23/2019
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 soak long, at all, & it was Awesome! Make sure the pan is well sprayed, or buttered. Will definitely make this one again!! Read More
Rating: 3 stars
04/26/2020
I gave this 3 stars... because of the egg substitute. I absolutely love eggs but, am allergic so I eat them sparingly. French toast needs to be done with real eggs, y’all! If you can’t do real eggs make sure to add 1/2 more coconut milk & soak overnight... soaking overnight must be important. *also I added cinnamon & garam masala. Flavor was great with all the coconut yumminess & extra spices, & toasty on the outside was quite good; had it not been for the odd gelatinous pockets cooking for 40 minutes. I will definitely try this again but with real eggs. Read More
Advertisement
Rating: 5 stars
12/31/2018
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 toasted my bread before I put the mixture on because I didn t want it to be soggy. Other than that easy to make and my family loved it Christmas morning and making it again for New Year s Eve morning. Read More
Rating: 5 stars
02/20/2016
So so so delicious added the coconut syrup from "coconut banana pancakes" and it was just the best Read More