Ingredients9 h servings 432 cals
- Spray the inside of a 9x13-inch baking dish with cooking spray.
- 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!
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 432 calories; 7.8 g fat; 72.5 g carbohydrates; 16.9 g protein; < 1 mg cholesterol; 737 mg sodium. Full nutrition
ReviewsRead all reviews 5
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...