Blueberry Coconut French Toast Bake

Products Used


  • 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


      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 the blueberries over the top.
      2. 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.
      3. 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.

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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!

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