Overnight Coconut Cinnamon Pecan French Toast Casserole
Overnight Coconut Cinnamon Pecan French Toast Casserole - Elevate your morning breakfast with this deliciously easy, make-ahead-breakfast casserole.
- 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
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 tablespoon ground cinnamon
- 6 tablespoons salted butter chilled
- 1/2 cup chopped pecans I used Diamond of California
- 1/2 cup shredded coconut
- 1 1/2 cups powdered sugar
- 5.3 ounce container So Delicious Coconut yogurt
- 1-2 teaspoons Silk coocnut milk
Cut bread into 1-inch cubes and place in a greased 9x13 inch 9x13 casserole dish.
In a medium bowl whisk together milk, eggs, vanilla, sugar, and cinnamon. Pour over bread in the casserole dish. Cover and chill overnight.
Next morning preheat oven to 350 degrees.
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.
Uncover casserole dish. Sprinkle crumb topping over the soaked bread mixture.
Place in oven and bake uncovered for 40-45 minutes until golden and bread is baked through.
Remove from oven.
In a small mixing bowl combine powdered sugar, coconut yogurt, and coconut milk. Whisk until thoroughly combined.
Drizzle with frosting and/or syrup. Serve immediately while warm; although it is great cold, kind of like a bread pudding.
Total time includes 10 hours of the casserole sitting overnight in the refrigerator.
Recipe inspired Le Creme de la Crumb
Calories: 350kcal | Carbohydrates: 48g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 226mg | Potassium: 114mg | Fiber: 2g | Sugar: 31g | Vitamin A: 300IU | Calcium: 131mg | Iron: 1.9mg