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Blueberry Coconut French Toast Bake
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Blueberry Coconut French Toast Bake
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Blueberry and coconut pair perfectly in this moist and decadent French toast bake. This dish can be made ahead and requires only 10 minutes of hands-on prep work, making it ideal for a lazy weekend.

Prep time
Bake/Cook time
Plan for

2 - 8 hours resting time

1 8X8 pan, serves 6
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Blueberry Coconut French Toast Bake
Light Brown Sugar
Prep time :
Bake/Cook time :
Plan For

2 - 8 hours resting time

Yield :
1 8X8 pan, serves 6


  • 1 baguette (10 oz) sourdough, challah, or similar bread
  • 3/4 cup fresh or frozen blueberries
  • 6 large eggs
  • 1 can (14 oz) light coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup Imperial Sugar Light Brown Sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup sweetened flaked coconut, divided


  1. Lightly coat an 8x8-inch baking pan with cooking spray. Cut the bread into 1-inch cubes and spread in the bottom of the prepared baking dish. Scatter the blueberries over the top.
  2. In a large bowl, beat together the eggs, coconut milk, cinnamon, brown sugar, vanilla, and salt until smooth. Stir in 1/4 cup coconut, then pour over the egg mixture. Scatter the remaining coconut on top. Cover the dish tightly with plastic wrap and refrigerate for 2 hours or overnight.
  3. When ready to bake, remove the baking dish from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350°F. Bake for 45-50 minutes or until the top is golden brown and the center is moist but not wet. Serve immediately.


Recipe developed for Imperial Sugar by Erin Clarke @WellPlated.

This Blueberry Coconut French Toast Bake recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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