Raspberry Coconut Baked French Toast

Raspberry Coconut Baked French Toast

I’m a pretty boring breakfast eater.  Give me a bowl of oatmeal loaded with bananas, blueberries, maple syrup, and cinnamon, and I’m good to go.  See my post for Perfect Oatmeal for details.  I rarely eat or want anything different.  That’s probably why when I want to make a special breakfast item, I usually do it on weekends for brunch.  It’s best that way, especially because I can fit in a run or some type of workout  in beforehand.  I do exercise so I can eat!  😉   For Easter, I knew I wanted to do a baked French toast.  It was hard deciding which flavors I wanted in it, but I finally narrowed down.  My Raspberry Coconut Baked French Toast is moist, fluffy, and custard-like French bread with maple syrup and cinnamon throughout.  It’s topped off with a buttery-cinnamon-brown sugar streusel topping, fresh raspberries, toasted coconut and sliced almonds.  It is simply heavenly!   😀

I’ve had baked French toast a couple of times before, and it was a healthier version.  I’m not claiming that this is healthy, per se, but it’s a healthier version of baked French toast! There are 8 whole eggs in it, but we are talking about 9×13 size baking dish and an entire loaf of French bread.  I don’t use heavy cream or whole milk, so here’s where we scale down the calories and fat.  I used a whole can of light coconut milk, and the rest was non-fat milk.  The whole eggs lent plenty of richness, making it seem custard-like, and I only added enough maple syrup to make it mildly sweet.  It does have a streusel topping, remember?!  :tounge:

Raspberry Coconut Baked French Toast

This Raspberry Coconut Baked French Toast is an over night thing.  You can prepare everything the night before, then bake it in the morning.  I just love that!  😀  Just grease your baking dish, and place the cubed French bread into the dish.  Pour the coconut milk, milk, eggs, maple syrup, and cinnamon mixture over the bread, making sure all of the bread has been coated with it.  Cover it with plastic wrap and place in the refrigerator.  You can even make your streusel topping the night before as well, and just place it in an airtight container in the refrigerator.

raspberry coconut baked french toast

You may wake up early because you’ve been dreaming about this baked French toast all night.  That happened to me.  I was more excited over that than I was about Easter!  😆  Just preheat your oven, and pull the French toast out of the fridge.  Top it with the fresh raspberries, than sprinkle the streusel topping right over the whole thing.  Sprinkle sliced almonds and coconut flakes over that.  This French toast smells so unbelievably good that you’ll have trouble waiting 45 minutes to an hour.  That’s the only drawback to this dish — it takes a while to bake!  I took mine out after 40 minutes, and it was a little soggy in a few places, so I’d suggest giving it about 5-10 minutes more if you’d rather not have a few overly soft spots.  It did taste like custard, so I got NO complaints.  🙂  We had leftovers, and this was great even two days later!

raspberry coconut baked french toast

Next time you want to serve a special breakfast, give this a try.  This dish will wow the crowd.  You’ll wow yourself!  This is definitely one dish that I’ll be making for special occasions for years to come.  🙂

Raspberry Coconut Baked French Toast
 
Prep time
Total time
 
Raspberry Coconut Baked French Toast is moist, fluffy, and custard-like French bread, with maple syrup and cinnamon throughout. It's topped off with a buttery-cinnamon-brown sugar streusel topping, fresh raspberries, toasted coconut and sliced almonds. It is simply heavenly!
Serves: 8 large servings or 12 smaller servings
Ingredients
  • 1 lb. loaf of French bread, cut into 1" cubes
  • 8 large eggs
  • 1 can light coconut milk
  • 1¼ cups non-fat milk
  • ½ cup pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
Streusel Topping:
  • ¼ cup all purpose flour
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • pinch of salt
  • 2 tablespoons cold unsalted butter, cut into small cubes
Top of French toast:
  • 1 pint fresh raspberries
  • ¼ cup coconut flakes
  • 3 tablespoons raw sliced almonds
Instructions
  1. Grease a 13x9" baking pan with cooking spray. Place the cubed bread evenly into the dish. In a large bowl, whisk together the eggs, coconut milk, non-fat milk, maple syrup, ground cinnamon, and vanilla until well incorporated. Pour the egg-milk mixture over the bread. Press the bread down into the egg-milk mixture to ensure that it's completely wet. Cover the dish with plastic wrap and refrigerate overnight.
Prepare the streusel:
  1. In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender, two forks, or your fingers until it resembles coarse meal and the lumps are smaller than the size of peas. Cover with plastic wrap and refrigerate.
  2. Preheat the oven to 350 degrees. Remove the French toast and topping from the refrigerator. Place the raspberries over the bread. Sprinkle the streusel topping over the top of the raspberries and bread, then sprinkle the coconut flakes and sliced almonds over that. Bake in the middle rack of your oven for 45 minutes if you like it a bit softer, and up to an hour if you'd rather the French toast be a bit more set. Cool on a wire rack 10-15 minutes before serving. Enjoy!
Notes
Total time above does not reflect the time the French toast is soaking overnight.

Adapted loosely from Ellie Krieger's Blueberry Maple Baked French Toast.