Blueberry Coconut French Toast Bake

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Blueberry Coconut French Toast Bake dixie
By Erin Clarke
Prep Time:
10m
Bake/Cook Time:
50m
Yield:
6 servings
Plan for:

2 - 8 hours resting time

Are you looking for a delicious and easy breakfast recipe that will impress your family or guests? Look no further than this Blueberry Coconut French Toast Bake! This dish is not only tasty but also convenient as it can be made ahead of time, saving you time and effort on busy mornings.

Imagine waking up on a lazy weekend and having a delicious breakfast ready to go in the fridge. All you have to do is pop this Blueberry Coconut French Toast Bake in the oven, and in no time, you'll have a warm and satisfying breakfast that everyone will love. Plus, with just 10 minutes of hands-on prep work, you can relax and enjoy your weekend more.

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Ingredients

  • 1 baguette (10 oz) sourdough, challah, or similar bread
  • 3/4 cup fresh or frozen blueberries
  • 6 large eggs
  • 1 can (14 oz) light coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup Dixie Crystals Light Brown Sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup sweetened flaked coconut, divided

      Directions

      1. Lightly coat an 8x8-inch baking pan with cooking spray. Cut the bread into 1-inch cubes and spread in the bottom of the prepared baking dish. Scatter blueberries over the top.
      2. In a large bowl, beat together eggs, coconut milk, cinnamon, brown sugar, vanilla, and salt until smooth. Stir in 1/4 cup coconut, then pour over egg mixture. Scatter remaining coconut on top. Cover he dish tightly with plastic wrap and refrigerate for 2 hours or overnight.
      3. When ready to bake, remove baking dish from refrigerator. Place a rack in the center of oven and preheat to 350°F. Bake for 45-50 minutes or until top is golden brown and center is moist but not wet. Serve immediately.
      Dixie Crystals Insight

      Recipe developed for Dixie Crystals by Erin Clarke @WellPlated.

      Rate & Review
      or to post comments
      Sweetalk member
      Mar 31, 2019

      I've made this twice. The second time I increased the eggs by 2 and added 1/4 tsp nutmeg. I also mixed 2Tbs each white and brown sugar with the top coconut.

      Janet R
      Dec 09, 2016

      I've made this 3 times and it's always great -- easy and delicious and impressive for guests!

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