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.
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 11 hourshours5 minutesminutes
Servings 12
Calories 350kcal
Author Sandra
Ingredients
12slicestexas toast-style white bread
2cupsSilk Coconut milk
6eggs
2tablespoonssugar
2teaspoonsground cinnamon
1/4cupshredded coconut
Topping
1/2cupbrown sugar
1/2cupflour
1tablespoonground cinnamon
6tablespoonssalted butterchilled
1/2cupchopped pecansI used Diamond of California
1/2cupshredded coconut
Coconut Icing
1 1/2cupspowdered sugar
5.3ouncecontainer So Delicious Coconut yogurt
1-2teaspoonsSilk coocnut milk
Instructions
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.
Frosting
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.
Notes
Total time includes 10 hours of the casserole sitting overnight in the refrigerator.Recipe inspired Le Creme de la Crumb