Coconut Baked French Toast with Oatmeal Crumble
Slice challah bread in ¾” thick slices and set aside. Whisk eggs in a 4 cup Pyrex measuring cup and then add almond milk, sugar and vanilla, and whisk well.
Butter or spray with cooking spray a 2 quart baking dish and layer 5-6 slices of bread in the bottom so the bread fits together tightly without much gap. Evenly drizzle half of the egg mixture onto the bottom layer of bread and then add another layer of bread on top and drizzle the remaining mixture.
Mix the brown sugar, butter, shredded coconut, and oats in a small bowl. Use your fingers to combine until well incorporated. Sprinkle on top of the bread, cover with plastic wrap and refrigerate until ready to bake, up to overnight.
To bake, preheat the oven to 350 degrees. Remove the casserole from the refrigerator and bring to room temperature, about 20 minutes. Bake uncovered for 35-40 minutes or until the top is golden. If the top starts browning too much, tent with a piece of foil. Remove and let set for 5 minutes and serve with maple syrup and fresh raspberries or blackberries.
- 1 loaf challah bread
- 5 eggs
- 1 cup Almond Breeze Almond milk Coconut milk Original
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1 tablespoon butter
- ½ cup brown sugar
- 4 tablespoons butter
- ½ cup shredded coconut
- ½ cup oats
- Raspberries and blackberries for garnish
Included in this recipe