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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.
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.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Bead: The bread used in this is crench bread, sourdough bread or challah.
- Dried Fruit: The dried fruit in this french toast casserole is dried cranberries. You could also use other dried fruit like dried apricots.
- Coconut: The coconut in this casserole is shredded coconut. I like to use sweetened coconut to help give the casserole a sweeter touch.
- Spices: The spice mixture is cinnamon, allspice and nutmeg. These work so well together and create a warm flavor.
How to Make this Coconut Cranberry French Toast Bake
Step 1: Prepare the Bread: Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with the cranberries and sprinkle the coconut. Set aside.
Step 2: Add Liquid: Whisk the eggs, milk, cinnamon, allspice, nutmeg, brown sugar, and vanilla together until the sugar dissolves. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but ideally overnight.
Step 3: Bake: Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.
Step 4: Prepare the streusel topping {this could be done the night before}. Whisk the brown sugar, flour, and cinnamon together in a large bowl. Using two forks cut in the butter.
Step 5: Sprinkle the streusel topping over the bread. If you like extra coconut go ahead and sprinkle a little extra on top of the French toast bake now. Bake for 45-50 minutes or until golden brown on top. Serve warm with powdered sugar and extra coconut flakes.
Storage Tips
Store the leftover french toast casserole in an airtight container for up to 4 days. To reheat you can heat in the oven or in the microwave.
More Breakfast Recipes
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Overnight Coconut Cranberry French Toast Bake
Ingredients
- 12 ounces French bread, sourdough bread or challah
- 1/2 cup dried cranberries
- 1/4 cup coconut , + extra for garnish
- 8 large eggs
- 2 1/4 cup whole milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 3/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/2 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, cold and cubed
- powdered sugar , to garnish
Instructions
- Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with the cranberries and sprinkle the coconut. Set aside.
- Whisk the eggs, milk, cinnamon, allspice, nutmeg, brown sugar, and vanilla together until the sugar dissolves. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but ideally overnight.
- Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.
- Prepare the streusel topping {this could be done the night before}. Whisk the brown sugar, flour, and cinnamon together in a large bowl. Using two forks cut in the butter.
- Sprinkle the streusel topping over the bread. If you like extra coconut go ahead and sprinkle a little extra on top of the French toast bake now. Bake for 45-50 minutes or until golden brown on top. Serve warm with powdered sugar and extra coconut flakes.
Notes
- Leftovers can be saved in an airtight container for up to 3 days.
- I like my casserole to have a soft inside and a crispy outside so I tend to bake mine for 50-55 minutes. If you like it softer you will want to do closer to 45 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
A great breakfast to wake up to for our kids on a winter weekend