Baked Coconut French Toast

4.6
(10)

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

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Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
8 hrs 15 mins
Total Time:
9 hrs
Servings:
8
Yield:
8 servings

Ingredients

  • cooking spray

  • 16 (1 inch thick) slices French bread, cut diagonally

  • 1 ¼ cups light coconut milk

  • 1 ¼ cups egg substitute

  • ½ cup white sugar

  • 1 tablespoon vanilla extract

  • ½ cup sweetened flaked coconut

Directions

  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.

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 (per serving)

432 Calories
8g Fat
73g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 432
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 737mg 32%
Total Carbohydrate 73g 26%
Dietary Fiber 3g 10%
Total Sugars 17g
Protein 17g
Vitamin C 0mg 1%
Calcium 66mg 5%
Iron 5mg 25%
Potassium 277mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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