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Coconut French toast casserole in a glass baking dish
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5 from 1 vote

Coconut French Toast Casserole

This super easy Coconut French Toast Casserole brings a bit of tropical flavor to a classic and favorite breakfast dish. This casserole can be made the day of or prepared ahead overnight to be baked in the morning.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: American, Hawaiian
Servings: 4 people
Calories: 623kcal
Author: Trang


  • 12 oz day-old or stale challah bread - cubed
  • 1 can coconut milk 13.5 oz
  • 5 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 rounded teaspoon kosher salt
  • 1/4 cup coconut flake


  • To make stale bread cubes, cut bread into 1” cubes, spread on a baking sheet and leave out on the counter uncovered overnight.
  • Add sugar, coconut milk, eggs, salt, vanilla extract to a large bowl and whisk together until smooth.
  • Add bread cubes to the custard mixture and allow to soak for at least 2 hours or overnight, turning to coat evenly at least once. Alternately, add bread cubes to an 8”x8” or 9”x9” baking dish. Pour the custard mixture all over the bread, cover and refrigerate overnight.
  • Preheat oven to 350°F. Sprinkle coconut flakes over the top of the casserole and bake for 45 minutes.


Serving: 268g | Calories: 623kcal