French Toast Casserole with Coconut
Whether hosting a Mother’s Day brunch or just looking for a simple breakfast idea for your kids, casseroles are always a good choice. And when you add blueberries and coconut, you have a deliciously decadent treat to start your day. But the best part about this blueberry breakfast casserole recipe is that you can make it for fast prep work in the morning!
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Servings: 12
Calories: 615kcal
Ingredients
- 8 cups stale bread torn into 1-2 inch pieces
- 1 ½ cups blueberries
- 8 eggs
- 1-15 oz can coconut milk
- ½ teaspoon cinnamon
- ⅓ cup sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ½ cup shredded sweetened coconut
Instructions
- Spray an 8X8 baking dish with cooking spray.
- Spread torn bread in an even layer in the prepared dish. Top with an even layer of blueberries.
- Whisk together eggs, coconut milk, cinnamon, sugar, vanilla, and salt in a large bowl.
- Pour egg mixture over the bread. Press down on bread pieces to make sure everything gets saturated. Cover with plastic wrap and refrigerate overnight or for at least 6 hours.
- In the morning, preheat the oven to 350°F. Remove the casserole from the fridge, uncover, and top it with shredded coconut. Bake for 45-50 minutes until golden brown. Allow to cool slightly before serving.
- Serve topped with syrup, whipped cream, or powdered sugar.
Nutrition
Calories: 615kcal | Carbohydrates: 86g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 843mg | Potassium: 393mg | Fiber: 8g | Sugar: 18g | Vitamin A: 172IU | Vitamin C: 3mg | Calcium: 222mg | Iron: 7mg