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.
- 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.