I motion that we drop the classic pancake breakfast in bed in favor of Blueberry Coconut French Toast Bake in a hammock.

Overnight Blueberry Coconut French Toast Bake

While the thoughtful, doting expression of love that’s behind breakfast in bed appeals to me, its logistics and execution do not. Crumbs on my nightgown (and by “nightgown” I mean the scrubby but well-loved college t-shirts I still wear to bed) and coffee drips on my pillow? No thanks. I’ll take a slice of this summery baked French toast casserole on my porch in a hammock, if possible. Any maple syrup drips are for the birds. And the deer.

Blueberry Coconut French Toast Casserole

Overnight French toast bakes are one of my all-time favorite breakfast and brunch dishes, because all of the work is completed the night before. This is a one-bowl, single-pan operation, and the only step required the morning-of is to pop it into the oven. Whenever I make overnight French toast, I almost feel as if I have my own personal chef. My typical French toast bake routine is to assemble it while I’m half asleep on Friday around midnight. By the time I wake up and have it in the oven on Saturday, I can easily trick myself into believing that someone else did the work. Ignoring the dishes in the sink enhances the experience.

Overnight Blueberry Coconut French Toast Casserole

Overnight Blueberry Coconut French Toast

About Healthy Blueberry French Toast with Coconut

Blueberry coconut French toast has all of the usual suspects—the crusty baguette, the warm cinnamon, the custardy eggs—with a few summery additions. In place of regular milk, I used light coconut milk, which gives the French toast bake an extra decadent, creamy texture and subtle coconut flavor.

Shredded coconut is on scene for double duty: first, it’s folded into the custard, adding lovely sweetness and tropical flare, then it’s sprinkled over the top, where it becomes toasty and golden in the oven.

Finally, a shower of plump blueberries (either fresh or frozen will do nicely) give every bite of this coconut French toast the flavor of a sunny summer morning.

Best Ever Blueberry Coconut French Toast

Mother’s Day is this Sunday, so don’t forget to pick up a card, make your bed (because if your mom is anything like mine, she said so), and call one woman in your life who you look up to and admire, whether that’s your mom, grandma, great aunt, or a close friend. To be extra sweet, you could even make her a pan of this overnight blueberry coconut French toast bake.

What to Serve with Blueberry Coconut French Toast

More Delightful French Toast Recipes

Best Ever Blueberry Coconut French Toast Bake

Where you serve it to her (bed, hammock, an actual kitchen table), I’ll leave up to your discretion.

Overnight Blueberry Coconut French Toast Bake
Print Review
5 from 1 vote

Blueberry Coconut French Toast Bake

An easy overnight coconut French toast casserole recipe with blueberries, coconut milk, and shredded coconut. It tastes so summery and is fast to make!
Prep Time: 10 mins
Cook Time: 50 mins
Servings: 6 servings; 1 8x8-inch pan

Ingredients
  

  • 1 baguette (10 ounces) - or sourdough, challah, or similar bread (see notes if your bread is fresh)
  • 3/4 cup blueberries - fresh or frozen
  • 6 large eggs
  • 1 can light coconut milk - (14 ounces)
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup  light brown
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup sweetened flaked coconut - divided

Instructions
 

  • Lightly coat an 8x8-inch baking pan with cooking spray. Cut the bread into 1-inch cubes ( If your bread isn't dry, see notes below for instructions). Spread the cubes 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.

Notes

  • If your bread is fresh or not very dry, toast it in the oven first to ensure it soaks up the egg mixture. Position two racks in the upper and lower thirds of your oven, and preheat your oven to 300 degrees F. Spread your bread cubes in a single layer on two baking sheets. Bake for about 15 minutes, until toasty and brown. Add them to the recipe as directed. 

Nutrition

Serving: 1(of 6), Calories: 326kcal, Carbohydrates: 43g, Protein: 10g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 164mg, Potassium: 164mg, Fiber: 2g, Sugar: 18g, Vitamin A: 248IU, Vitamin C: 2mg, Calcium: 68mg, Iron: 2mg
Course: Breakfast
Cuisine: American
All text and images ©Erin Clarke / Well Plated
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