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Coconut Baked French Toast with Oatmeal Crumble

Cook Time:
70 Minutes
Serves Up To:
8 Servings

Nutrition Information

Total Fat12.9g
Total Carbohydrates22.2g
Dietary Fiber1.7g


French Toast:

Oat Topping:

  • ½ cup brown sugar
  • 4 tablespoons butter
  • ½ cup shredded coconut
  • ½ cup oats
  • Raspberries and blackberries for garnish


    French Toast

    1. Slice challah bread in ¾” thick slices and set aside. Whisk eggs in a 4 cup Pyrex measuring cup and then add Almond Breeze Unsweetened Original Almondmilk Coconutmilk, sugar and vanilla, and whisk well.

    2. 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.

    3. 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.

    Oat Topping

    1. Mix the brown sugar, butter, shredded coconut, and oats in a small bowl. Use your fingers to combine until well incorporated.

    2. Sprinkle on top of the bread, cover with plastic wrap and refrigerate until ready to bake, up to overnight.


    1. To bake, preheat the oven to 350°F.

    2. Remove the casserole from the refrigerator and bring to room temperature, about 20 minutes.

    3. 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.

    4. Remove and let set for 5 minutes and serve with maple syrup and fresh raspberries or blackberries.

    Made with these products:

    Unsweetened Original Almondmilk Coconutmilk
    Unsweetened Original Almondmilk Coconutmilk
    Shelf Stable Coconut Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk Coconutmilk