Looking for a crowd-pleasing make-ahead brunch dish? This Raspberry Coconut French Toast Casserole will make breakfast great!
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INGREDIENTS
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– 1 loaf (about 17 oz.) brioche or challah bread, sliced and cut into 1-inch cube– 1 ½ cups fresh or frozen raspberrie– ¾ cup shredded coconut, plus more for sprinkling (can use sweetened or unsweetened, but if using unsweetened, increase brown sugar to ¾ cup)– ⅓ cup packed light brown sugar (use ¾ cup if using unsweetened coconut)– 9 large egg– 2 ½ cups coconut milk (in a carton)– 2 tsp vanilla extractCrumb topping– ⅓ cup packed light brown sugar– ⅓ cup all-purpose flour– ¼ tsp salt– 4 Tbsp unsalted butter, chilled
INSTRUCTIONS
Step 1
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Spray or butter a 9x13 baking dish. Sprinkle raspberries and coconut on baking dish bread cubes.
Step 2
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Stir brown sugar, eggs, coconut milk, and vanilla extract in a medium bowl. Cover bread with mixture. Plastic wrap baking dish and refrigerate for 4 hours or overnight.
Step 3
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Preheat oven to 350 in the morning. Remove plastic wrap and sprinkle crumb topping on casserole. Bake casserole until firm, 45–55 minutes.
Step 4
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Cover with foil if the top is browning too much but the inside needs more cooking. Leave for 5 minutes after baking, then top with coconut and serve.
Step 5
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Mix brown sugar, flour, and salt in a small bowl. Cutting butter into dry mixture with a pastry cutter, fork, or fingers forms small clumps.