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Baked Coconut French Toast

Baked Coconut French Toast

Andree Vaillancourt

"Such a nice recipe for Sunday mornings. Make it Saturday evening and Sunday morning just pop it in the oven!"
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9 h servings 432 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 72.5g
  • 23%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 737 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Spray the inside of a 9x13-inch baking dish with cooking spray.
  2. Arrange bread slices in a single layer in the prepared baking dish.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
  5. Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
  6. 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!
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 5
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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 8x13 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...

So so so delicious, added the coconut syrup from "coconut banana pancakes" and it was just the best

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