Berry-Coconut French Toast Casserole

This is a great recipe for holiday breakfast when you have a full house. You make the night before and let it sit in the refrigerator overnight.
Course Breakfast
Cuisine American
Keyword berries, coconut, french toast
Prep Time 30 minutes
Cook Time 1 hour
Servings 12
Calories 283kcal


  • 1 loaf day old french bread
  • 8 eggs
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1 tsp coconut extract
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1 cup mixed berries
  • 1/2 cup coconut flakes


  • Cut or rip bread into bite size pieces and place in a large mixing bowl.
  • Combine milk, eggs, sugar and coconut extract and pour over the bread pieces. Softly stir to make sure all pieces are soaked. Refrigerate overnight.
  • .Preheat oven to 350°.
  • Combine ½ cup flour, brown sugar, cinnamon and softened butter. Mix well.
  • Rinse and drain the berries. If using frozen, unfreeze and set out on paper towel to remove excess liquid.

Bundt Cake Pan Instructions

  • Lightly oil bundt cake pan.
  • Place ⅓ of the bread mixture into the cake pan. Sprinkle in half each the berries, shredded coconut and flour/sugar mixture. Repeat. top with the remaining bread.
  • Bake casserole for 1 hour. Turn out cake upside down on a serving plate and sprinkle with powdered sugar.

Iron Skillet Instructions

  • Add the berries and shredded coconut to the bread mixture and carefully blend.
  • Butter a 10 ½ inch iron skillet.
  • Pour mixture into the iron skillet and then top with the flour/sugar mixture
  • Bake for 1 hour and serve in the skillet.