About the RecipeFor baked a french toast, I prefer a sweetened bread like challah or brioche for the base. Most grocery stores are now selling it on Fridays and Saturdays making it just in time for weekend brunch. The coconut flavor for this french toast is layered two fold. First, there’s the ingredient that really loads this breakfast with coconut flavor: Almond Breeze AlmondCoconut Blend milk. It’s whisked into the egg custard mixture with a shot of vanilla and I’ve been using it in this recipe since I first came up with it last fall. It’s since become a favorite. Next, layer two. Flaked coconut is mixed with your nimble little fingers into a brown sugar sweetened crumble with oatmeal (healthy! yes!) and butter (room temperature, please) and then baked for a crispy, crumbly top. If while baking, your top begins to brown too much to your liking, simply tent with a piece of foil to keep it light and flaked. I garnished my toast with fresh berries, but after sampling this donut french toast this weekend—ordered to be shared—I’m thinking a tropical version with sliced oranges and pineapple would be extra good too. My obsession with coconut continues.
For More French Toast Goodness:
- Banana and Chocolate Chip Baked French Toast
- Cinnamon Raisin Baked French Toast Cups
- Baked Stuffed Orange French Toast
- Sausage and Egg French Toast Cups
Coconut Baked French Toast with Oatmeal Crumble
- 1 loaf challah bread
- 5 eggs
- 1 cup Almond Breeze Almondmilk Coconutmilk Original
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 tablespoon butter
- For almond crumble
- 1/2 cup brown sugar
- 4 tablespoons butter
- 1/2 cup shredded coconut
- 1/2 cup oats
- Raspberries and blackberries for garnish
- Slice challah bread in 3/4” thick slices and set aside. Whisk eggs in a 4 cup Pyrex measuring cup and then add almond milk, sugar and vanilla, and whisk well.
- Butter or spray with cooking spray a 2 quart baking dish and layer 5-6 slices of bread in the bottom so the bread fits together tightly without much gap. Evenly drizzle half of the egg mixture onto the bottom layer of bread and then add another layer of bread on top and drizzle the remaining mixture.
- Mix the brown sugar, butter, shredded coconut, and oats in a small bowl. Use your fingers to combine until well incorporated. Sprinkle on top of the bread, cover with plastic wrap and refrigerate until ready to bake, up to overnight.
- To bake, preheat the oven to 350 degrees. Remove the casserole from the refrigerator and bring to room temperature, about 20 minutes. Bake uncovered for 35-40 minutes or until the top is golden. If the top starts browning too much, tent with a piece of foil. Remove and let set for 5 minutes and serve with maple syrup and fresh raspberries or blackberries.
- Makes 6-8 servings.
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