Coconut Milk Overnight French Toast is a make-ahead French toast breakfast made with French bread and layered with coconut milk and pineapple.
The sweet tropical aroma of this breakfast will fill the kitchen adding warm sunshine to your day.
The breakfast casserole is prepared the night before you plan to enjoy it, making the morning prep work minimal. Serve the French toast with maple syrup and indulge in a truly delightful breakfast.
Coconut Milk Overnight French Toast
This breakfast casserole is prepped the night before, making breakfast a cinch the next morning.
Coconut milk, flaked coconut, and pineapple add tropical flavors to brighten your day.
This recipe is so simple. It makes a great breakfast for weekend mornings!
Today’s recipe is a little piece of the tropics. A bright and sunny breakfast to transport you to a warmer state of mind. A simple overnight french toast that can be prepped just before you head to bed. All you have to do is heat it up the following morning.
Assembling the french toast
Make the syrup for the bottom of the pan by heating butter, brown sugar, and corn syrup until all of the sugar dissolves. The dipped bread slices will rest over the top of the syrup. As it bakes the butter and sugar will caramelize and become sticky sweet.
I used a loaf of french bread, sliced about 1-1.5 inches thick. I was able to fit 8 slices into my 9×13-inch pan.
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The egg mixture is simply egg, light coconut milk, and vanilla extract. It’s important to use light coconut milk because it isn’t as thick as the regular one. Dip the bread and arrange it in the pan. Don’t throw out the leftover egg mixture. Pour it over the top of the bread.
For a little extra tropical flare, press some pineapple chunks in the spaces between the bread. I used an 8-ounce can of diced pineapple. Don’t throw that juice out either! That is also going over the top of the bread.
Sprinkle some sweetened flaked coconut over the top, and then it’s ready to be covered and refrigerated while you sleep.
Pop your coconut milk overnight french toast in the oven for 30 to 35 minutes the next morning and enjoy the warm smell of the tropics wafting through the kitchen.
Coconut Milk Overnight French Toast
- 2/3 cup light brown sugar, packed
- 3 tablespoons unsalted butter
- 3 tablespoons light corn syrup
- 1 (13.5 ounce) can light coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 slices French bread, (about 1 and 1/2 inch thick)
- 1 (8 ounce) can diced pineapple, undrained
- 1/2 cup sweetened flaked coconut
- In a small saucepan, heat the sugar, butter, and corn syrup over medium heat until bubbly and sugar dissolves, about 5 minutes. Stir constantly. Spray a 9×13-inch baking pan with non-stick spray. Pour the sugar mixture into the bottom of the pan, spread it evenly. Set aside.
- In a large bowl, combine the coconut milk, eggs, vanilla, and salt. Whisk until well combined. Dip each bread slice into the egg mixture; arrange the slices over the sugar mixture in the prepared baking dish. Pour the remaining egg mixture over the bread slices. Press the pineapple chunks into the spaces between the bread slices. Pour the juice from the pineapple chunks over the bread. Sprinkle the coconut over the top of the bread slices. Cover and refrigerate overnight.
- Preheat oven to 350F degrees. Bake the french toast casserole for 30 to 35 minutes or until the top has lightly browned. Served immediately.