This easy coconut scented baked French toast is made lighter with almond milk, and features an oatmeal crumble topping for a crunchy granola texture, for a delicious special breakfast your whole family will love.
This year I’m partnering with Almond Breeze to create and share recipes using almond milk, and like many who think of almond milk, breakfast has been on my mind.
A make-ahead breakfast, something to make at home instead of going out. For breakfast, or better yet, for brunch. For Easter. For Mother’s Day. For Saturday or Sunday. With champagne, orange juice and daffodils on the table.
For me, French toast is something you make at home.
I can’t say I’ve ordered it out but one time in the past 15 years. Now, Smudge? She’s a different story. When we have breakfast out, French toast with a slab of butter and nearly drowning in maple-ey syrup are totally her jam.
I’m all about ease. Make ahead. Put in the refrigerator and then later pop into the oven.
More time to sip champagne, pass the orange juice and smell the flowers and wonder why daffodils don’t smell?
My mom must have made us French toast as kids at some point because otherwise, I’m not sure why else I would have this toast of the French obsession in sharing one, two, three, four and five French toast recipes here on the bloggity blog.
Whoops. Make that six.
But honestly, I don’t recall that being on our breakfast rotation.
I can almost feel my phone’s silent text vibrating now.
“Hi honey. I liked your post. It looks good. Yes, I did make you French Toast. Love you madly.”
How could I forget? I can’t remember anything. But my mom…she’s better that way.
About the Recipe
For 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
- 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.
Have a great day, and make something good.
This post is part of a partnered series with Almond Breeze. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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