Overnight Coconut Cranberry French Toast Bake takes the work out of breakfast. Prepare this dish the night before in less than 15 minutes, wake up and pop it in the oven for a warm, delicious breakfast.

OVERNIGHT COCONUT CRANBERRY FRENCH TOAST BAKE 

This Overnight Coconut Cranberry French Toast bake is everything I hoped for!

Christmas morning should be all about sleeping in {except for those of us with small children!}, waking up to a warm cup of coffee, and a breakfast that you don’t have to work hard at, so you have time to enjoy spending time with your loved ones and opening gifts.

Breakfast casseroles and overnight bakes are a wonderful option for Christmas morning because they feed a crowd and are easy to put together.

Today’s Overnight Coconut Cranberry French Toast Bake is going to be baking away on our Christmas morning this year. And guys, the smell that will fill your house when this cooks is heavenly.

Who doesn’t love the smell of cinnamon, nutmeg and allspice baking away?

If you like this casserole you also should try this Overnight Gingerbread French Toast Casserole, Air Fryer French Toast Sticks or this Overnight Eggnog French Toast Bake.

I especially love that you can prepare this dish in under 15 minutes, let it sit in the fridge overnight and then just pop it in the oven 50 minutes before you are ready to eat.

There are a lot of overnight french toast bakes out there with endless flavor combinations.

For mine I decided to create a coconut cranberry version because I thought the flavors would be nice for the holidays with a touch of sweet and a little bit of savory.

Plus I love the sweet cranberries and flaky coconut that gets just a tad toasty in the oven.

To make this dish you will want to buy a loaf of french bread, sourdough bread, or challah bread.

I used a few day old challah bread for my recipe and it worked great.

If you want your casserole be extra crunchy let the bread sit out for a few hours before you make the recipe.

Cut the bread into 1 inch pieces and spread them in the baking pan.

Then you top the bread with the dried cranberries and coconut. Next you whisk together the eggs, milk, cinnamon, allspice, nutmeg, brown sugar and vanilla and pour this over the bread.

When making a baked egg dishes including this Overnight Coconut Cranberry French Toast Bake, pour your egg mixture on top of the layer of meats, breads, cheeses and vegetables.

This helps the egg mixture soak into the ingredients and ensures the dish is moist and delicious.

Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours but ideally overnight.

I like to also prepare the streusel topping ahead of time and store it in an airtight container so that when I wake up to bake the Overnight Coconut Cranberry French Toast Bake, I can just sprinkle the topping and add the butter on the soaked bread and bake the dish.

For these type of dishes I like to bake it for 50-55 minutes because I like the bread to be extra crispy but if you prefer yours to be softer, bake it closer to the 45 minute mark.

The inside of this casserole will be nice and soft and the outside will be nice and crispy.

Tip: Egg dishes should be cooked until an internal temperature of 160° Fahrenheit is reached to prevent foodborne illness.  Visit OhioEggs.com for more cooking and safety tips from Ohio’s egg farmers. 

Today’s post is in partnership with the Ohio Poultry Association who I spent a few days with in the fall.  

I learned so much about eggs from them including that just one egg packs a lot of nutrients, including 13 essential vitamins and minerals, high-quality protein and antioxidants, all in just 70 calories.

Today’s Overnight Coconut Cranberry French Toast Bake uses 8 eggs so you know you are starting your morning off right.

Also, eggs are all-natural and contain high-quality protein to keep you fuller longer and energized all day long.

The protein in eggs is the highest-quality protein found in any food.

You will stay full for hours of holiday festivities and cut down on unnecessary snacking and overeating by starting your morning with a protein-rich egg breakfast.  

And my home state of Ohio is the second-largest egg producing state in the nation, producing more than 8.7 billion eggs each year.  There’s a good chance the eggs you’re eating for holiday brunch are from Ohio egg farms!

Today’s post is sponsored by Ohio Poultry Assocation for sponsoring today’s recipe.  As always opinions are 100% my own.  Thanks for supporting the brands that allow me to create quality content and recipes.