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Coconut-Ginger Baked French Toast
5 from 3 votes

Coconut-Ginger Baked French Toast

Crispity-crunchity on the top, and soft and eggy-tender underneath, this Overnight Coconut-Ginger Baked French Toast has everything – EVERYTHING – going for it!

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 10 servings
Calories: 542 kcal
Course: Breakfast
Cuisine: American

Ingredients

French Toast
  • 1 tablespoon butter unsalted
  • 1 pound Artisan sourdough bread I use sourdough, or crusty sourdough loaf
  • 1 cup cream of coconut (I use Coco Real brand "Cream of Coconut", sold alongside drink mixers in stores.)
  • 1½ cups milk whole
  • ½ cup heavy cream
  • 2 tablespoons ginger fresh, minced
  • 8 large egg
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract pure
  • 1 teaspoon coconut extract
  • ½ cup coconut flakes unsweetened
Topping
  • ½ cup butter cut into ½" pieces, cold unsalted
  • ½ cup all-purpose flour
  • ½ cup light brown sugar packed
  • 1 teaspoon ground ginger dried
  • ¼ teaspoon kosher salt Morton brand
  • 2 tablespoons candied ginger finely minced
  • ½ cup coconut flakes unsweetened
Serve
  • butter softened
  • maple syrup warm
  • cream of coconut additional

Instructions

French Toast
    Cup of Yum
  1. Butter the bottom and sides of a 9" x 13'' pan. Cut or tear the bread into chunks, about 1" in size.
  2. In a large bowl, combine the cream of coconut, milk, cream, ginger, eggs, sugar, vanilla and coconut extracts. Whisk until smooth and then stir in the coconut flakes. Pour mixture evenly over the bread.
Topping
  1. In a medium bowl, combine the butter, flour, brown sugar, ground ginger, and salt. Use a rigid pastry blender or fork to cut together until crumbly and combined, then stir in the candied ginger and coconut flakes. Sprinkle topping mixture evenly over the soaked bread, then cover the pan with foil and refrigerate for several hours or overnight.
Bake
  1. Remove pan from fridge and uncover. Preheat oven to 350°F.
  2. Place pan in oven and bake 45-60 minutes for a softer casserole, or a bit longer for a firmer French toast with a crisper topping. Remove pan from oven. If desired, drizzle a bit more cream of coconut over the top. Let cool for 15 minutes before serving.
Serve
  1. Serve with softened butter, warm maple syrup, and/or additional cream of coconut. Fresh berries are also good with this.

Notes

  • Recipe shared with permission from Ree Drummond, with the release of her cookbook "The Pioneer Woman Cooks – A Year of Holidays". I was gifted a copy of this book. 

Nutrition Information

Serving 1 Calories 542kcal (27%) Carbohydrates 48g (16%) Protein 10g (20%) Fat 36g (55%) Saturated Fat 24g (120%) Polyunsaturated Fat 10g (59%) Trans Fat 1g (50%) Cholesterol 195mg (65%) Sodium 326mg (14%) Fiber 3g (12%) Sugar 35g (70%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 542

% Daily Value*

Serving 1
Calories 542kcal 27%
Carbohydrates 48g 16%
Protein 10g 20%
Fat 36g 55%
Saturated Fat 24g 120%
Polyunsaturated Fat 10g 59%
Trans Fat 1g 50%
Cholesterol 195mg 65%
Sodium 326mg 14%
Fiber 3g 12%
Sugar 35g 70%

* Percent Daily Values are based on a 2,000 calorie diet.