Blueberry Coconut French Toast Bake

Products Used

113

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

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 the blueberries over the top.
In a large bowl, beat together the eggs, coconut milk, cinnamon, brown sugar, vanilla, and salt until smooth. Stir in 1/4 cup coconut, then pour over the egg mixture. Scatter the remaining coconut on top. Cover the dish tightly with plastic wrap and refrigerate for 2 hours or overnight.
When ready to bake, remove the baking dish from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350°F. Bake for 45-50 minutes or until the top is golden brown and the center is moist but not wet. Serve immediately.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Erin Clarke @WellPlated.

Rate & Review

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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!