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.
Prep Time 30minutes
Cook Time 40minutes
Total Time 1hour10minutes
1loaf challah bread
1cup Almond Breeze Almondmilk Coconutmilk Original
For almond crumble
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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