Overnight Coconut-Almond French Toast Casserole

Serving Size: 9
Prep Time:
Total Time:

French Toast

  • 1 loaf (9 slices) artisan French bread (the kind that has a hard crusty outside)
  • 6 eggs, beaten
  • 3.5 cup half-and-half
  • 0.25 cup sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.125 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).


  • 1 egg
  • 2 Tbsp milk
  • 0.5 stick butter, melted
  • 0.125 tsp salt
  • 0.5 tsp cinnamon
  • 0.25 cup sugar
  • 0.5 cup + 2 tablespoons sweetened coconut flakes (divided)
  • 0.33 cup + 2 tablespoons sliced almonds (divided)
  • 0.25 cup flour
  1. Preheat oven to 350 degrees F.
  2. In a blender or food processor, puree ½ cup coconut, ? 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


  • 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.)

Raspberry Sauce

  • 1 (12 ounce) package frozen raspberries
  • 0.5 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.