Description
A cozy, indulgent breakfast that transforms the classic flavors of coconut cream pie into a luscious French toast bake. Perfect for weekend brunches, holiday mornings, or any time you want a sweet, comforting treat. This recipe is easy to prepare, can be made ahead, and is sure to impress family and friends.
Ingredients
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1 loaf of brioche or challah bread, cut into 1-inch cubes
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1 cup coconut milk
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1 cup heavy cream
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4 large eggs
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1/2 cup granulated sugar
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1/4 cup brown sugar, packed
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1 teaspoon vanilla extract
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1/2 teaspoon coconut extract
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1/4 teaspoon salt
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1/2 teaspoon ground nutmeg
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1 cup sweetened shredded coconut
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Optional toppings: whipped cream, toasted coconut, chocolate drizzle
Instructions
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Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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Arrange the cubed bread evenly in the prepared baking dish.
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In a large bowl, whisk together coconut milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, coconut extract, salt, and nutmeg.
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Stir in 3/4 cup of shredded coconut, reserving the rest for topping.
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Pour the custard evenly over the bread cubes, gently pressing down to ensure all pieces absorb the liquid.
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Cover and refrigerate for at least 1 hour or overnight for best results.
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Remove from the refrigerator, sprinkle the remaining shredded coconut on top, and bake uncovered for 45–55 minutes, or until the custard is set and the top is golden brown.
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Allow to cool for 10–15 minutes before slicing. Serve warm with optional toppings.
Notes
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Brioche or challah bread works best for a soft, custardy texture, but any slightly dense bread will do.
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Toast the shredded coconut in a dry skillet for a few minutes for extra crunch and flavor.
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Adjust sugar to taste or add a light drizzle of coconut glaze for extra sweetness.
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The bake can be made ahead and refrigerated overnight for convenience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes