Coconut Milk Overnight French Toast

Coconut Milk Overnight French Toast is a make-ahead French toast breakfast made with French bread and layered with coconut milk and pineapple.

The sweet tropical aroma of this breakfast will fill the kitchen adding warm sunshine to your day.

The breakfast casserole is prepared the night before you plan to enjoy it, making the morning prep work minimal. Serve the French toast with maple syrup and indulge in a truly delightful breakfast.

This holiday season has been the busiest of them all. So many people to see and places to visit, and time just seems to disappear. So I think something easy is required for the New Year. This Coconut French Toast Casserole is the perfect easy breakfast to server on New Year’s Day. We’ll be curled up on the couch watching the Rose Parade with the dogs, sipping on hot coffee of a plate of delicious French Toast.

Coconut milk, flaked coconut, and pineapple add tropical flavors to brighten your day.

This recipe is so simple. It makes a great breakfast for weekend mornings!

Today’s recipe is a little piece of the tropics. A bright and sunny breakfast to transport you to a warmer state of mind. A simple overnight french toast that can be prepped just before you head to bed. All you have to do is heat it up the following morning.

This French Toast casserole can be made the same day or prepared ahead of time as an overnight French Toast casserole. It is made with stale bread cubes and a coconut milk custard mixture. It is almost like a bread pudding, except not as sweet, since you’ll most likely serve it with a sweet syrup for breakfast or brunch.

Your French Toast can only be as good as the bread it is made with. I love using enriched bread like challah or brioche. A loaf of traditional country white bread will work as well. Bread with denser crumb are preferred as they can soak up all the custard to give that creamy interior texture when cooked without falling apart. This Coconut French Toast Casserole is made with challah bread.


  • 12 slices texas toast-style white bread
  • 2 cups Silk Coconut milk
  • 6 eggs
  • 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup shredded coconut
  • Topping
  • ½ cup brown sugar
  • ½ cup flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons salted butter chilled
  • ½ cup chopped pecans I used Diamond of California
  • 1/2 cup shredded coconut

Coconut Icing

  • 1 1/2 cups powdered sugar
  • 5.3 ounce container So Delicious Coconut yogurt
  • 1-2 teaspoons Silk coocnut milk


  1. Cut bread into 1 inch cubes and place in a greased 9×13 inch 9×13 casserole dish.
  2. In a medium bowl whisk together milk, eggs, vanilla, sugar, and cinnamon. Pour over bread in the casserole dish. Cover and chill overnight.
  3. Next morning preheat oven to 350 degrees.
  4. Make crumb topping. In a small bowl combine brown sugar, flour, cinnamon, coconut and salt; cut in chilled butter into the brown sugar mixture until it resembles coarse crumbs. Stir in chopped pecans.
  5. Uncover casserole dish. Sprinkle crumb topping over the soaked bread mixture.
  6. Place in oven and bake uncovered for 40-45 minutes until golden and bread is baked through.
  7. Remove from oven.


  1. In a small mixing bowl combine powdered sugar, coconut yogurt and coconut milk. Whisk until thoroughly combined.
  2. Drizzle with frosting and/or syrup. Serve immediately while warm; although it is great cold, kind of like a bread pudding.