Overnight Coconut-Almond French Toast Casserole

By Garnish and Gaze

Serving Size: 9 | Prep Time: 15 mins | Total Time: 1 hr 15 mins

Ingredients for French Toast:
  • 1 loaf (9 slices) artisan French bread (the kind that has a hard crusty outside)
  • 6 eggs, beaten
  • 3 ½ cup half-and-half
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ⅛ tsp salt
  1. Preheat the oven to 300 degrees F. Grease a 9x13 inch pan with butter.
  2. Slice French bread into thick 1 inch slices (you only need 9). Lay the bread on a baking sheet and bake for 6 minutes on each side to dry out the bread.
  3. In a large bowl, mix together the sugar, cinnamon, and salt. Beat in the eggs, half-and-half, and vanilla.
  4. Dip each slice of bread in the mixture and then arrange staggered in pan like shingles. Pour the remaining mixture into the pan. Cover the pan with a lid or plastic wrap and place in the fridge overnight (at least 6 hours).
Ingredients for Topping:
  • ½ cup + 2 tablespoons sweetened coconut flakes (divided)
  • ⅓ cup + 2 tablespoons sliced almonds (divided)
  • ¼ cup flour
  • ¼ cup sugar
  • ½ tsp cinnamon
  • ⅛ tsp salt
  • 1 egg
  • 2 Tbsp milk
  • ½ stick butter, melted
  1. Preheat oven to 350 degrees F.
  2. In a blender or food processor, puree ½ cup coconut, ⅓ cup almonds, flour, sugar, cinnamon, and salt. Spread the paste over the soaked bread. Sprinkle the remaining 2 tablespoons coconut and 2 tablespoons almonds over the top.
  3. Bake for 50 minutes and then allow the casserole to cool for 40 minutes to an hour before serving
Ingredients for Garnish:
  • Powdered sugar
  • Fresh berries
  • Raspberry sauce (recipe below)
  1. Garnish with powdered sugar, fresh berries, and raspberry sauce. (You can also top with whipped cream or syrup.)
Ingredients for Raspberry Sauce:
  • 1 (12 ounce) package frozen raspberries
  • ½ cup water
  • 3 Tbsp sugar
  • 1 Tbsp corn starch
  1. Add all sauce ingredients to a small pot and bring to a boil. Boil for 5 minutes until sauce thickens. Strain sauce through a mesh strainer and into a bowl to remove the seeds. You will have to push the sauce around with a spatula to help it through. You will be left with a thick paste of seeds that you can discard. Cover the strained sauce and refrigerate.

Recipe Source: Slightly adapted from Taste of Home (different bread, more cinnamon, slightly different amounts of various ingredients, topped with raspberry sauce)

For the full post, visit Garnish and Glaze.

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