Easy Overnight Coconut Cranberry French Toast Bake with a Tropical Twist

There are some smells that just define a cozy holiday morning. The scent of pine from the Christmas tree, the rich aroma of coffee brewing, and that warm, sweet smell of something delicious baking in the oven. For years, my go-to was a classic French toast casserole, but I always felt like it was missing a little something. It was good, but it wasn’t a showstopper.

Then, a few years back, we were on a little winter getaway, and the resort served a breakfast bake with coconut milk. It was a revelation! The custard was so much richer and creamier than anything I’d made with just regular milk. The wheels in my mind started turning immediately.

When I got home, I was on a mission. I knew coconut would be my new base, and cranberries felt like the perfect festive, tart counterpoint. I tried it, and it was close, but still felt a bit heavy. It needed a spark. Rummaging through my fridge, I saw a lime I’d bought for a key lime pie. On a whim, I zested it right into the custard. That was it. That was the magic. The bright, zesty aroma cut right through the richness, making every flavor pop. This Coconut Cranberry French Toast Bake became an instant family legend, and it’s the recipe everyone asks for when they come over for brunch.

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Why This Coconut Cranberry French Toast Bake Recipe Works

French toast bakes, or stratas as they’re sometimes called, are a brunch superstar for a reason. They have all the comforting flavors of classic French toast without the hassle of standing over a hot skillet, flipping slice after slice. You can prepare everything the night before, which is a lifesaver when you have a house full of guests.

This recipe takes that brilliant concept and elevates it from simple comfort food to something truly special. The foundation of its success is the custard. By using full-fat canned coconut milk alongside whole milk, we create a custard that is unbelievably rich and creamy. It soaks into the brioche bread, turning the interior soft and custardy while the top bakes to a beautiful golden brown.

The flavor combination is where this dish really sings. The sweet, tropical notes of coconut are a perfect match for the tart, jewel-like cranberries. Using both dried and fresh cranberries gives you two distinct experiences. The dried ones are chewy and sweet, while the fresh ones burst with a bright, tangy juice as they bake. The streusel-like topping adds a wonderful, necessary crunch from the toasted coconut and a buttery richness that completes the dish.

But the real secret, my little twist, is the lime zest. It might sound unusual, but trust me on this. The zest doesn’t make it taste like lime. Instead, its bright, citrusy oils lift all the other flavors. It cuts through the richness of the coconut custard and enhances the tartness of the cranberries, making the entire Coconut Cranberry French Toast Bake taste vibrant and fresh. It’s that one small step that takes this recipe from great to absolutely unforgettable.

Ingredients for Coconut Cranberry French Toast Bake

The magic of this recipe comes from combining simple, high-quality ingredients. Each one plays a crucial role in building the perfect balance of flavors and textures. Getting these right will set you up for brunch success.

For the bread, a day-old brioche or challah is non-negotiable. These egg-based breads are rich and sturdy, able to soak up the maximum amount of custard without turning to mush. Fresh bread is too soft and will disintegrate. The custard itself relies on full-fat canned coconut milk for its signature creaminess, so don’t be tempted to use the light version or the kind from a carton. It just won’t be the same.

My special twist, of course, is the lime zest. Just the zest from one large lime is enough to brighten the entire dish. And for the cranberries, the combination of dried and fresh (or frozen) gives a wonderful complexity. The dried ones are sweet and chewy, while the fresh ones pop with tartness. It’s the best of both worlds.

For the French Toast Bake:

• 1 (1-pound) loaf of day-old brioche or challah bread, cut into 1-inch cubes
• 8 large eggs
• 1 ½ cups full-fat canned coconut milk
• 1 cup whole milk
• ½ cup packed light brown sugar
• 2 teaspoons vanilla extract
• ½ teaspoon coconut extract
• ¼ teaspoon salt
• The Twist: Zest of 1 large lime
• 1 cup dried cranberries
• ½ cup fresh or frozen cranberries

For the Toasted Coconut Topping:

• ¾ cup unsweetened shredded coconut
• ½ cup all-purpose flour
• ½ cup packed light brown sugar
• ¼ teaspoon salt
• ¼ cup (4 tablespoons) cold unsalted butter, cut into small cubes

Step-by-Step Instructions For Making Coconut Cranberry French Toast Bake

One of the best things about this recipe is how simple it is to assemble. The real work happens in the refrigerator overnight, letting the bread soak up all that delicious custard. Just follow these steps, and you’ll have a perfect breakfast bake ready for the oven in the morning.

Step 1: Prepare the Baking Dish and Bread

First things first, get your 9×13-inch baking dish ready by giving it a good greasing with butter or non-stick spray. This prevents sticking and helps the edges get wonderfully caramelized. Spread your cubed, day-old bread in an even layer across the bottom of the dish. Then, scatter both the dried and fresh cranberries over the top. I like to gently push some of them down between the bread cubes to make sure every bite has some fruity goodness.

Step 2: Whisk the Custard

In a large mixing bowl, crack all 8 eggs and whisk them vigorously until the yolks and whites are completely blended and slightly frothy. You don’t want any streaks of white left. Next, whisk in the full-fat coconut milk, whole milk, brown sugar, vanilla extract, coconut extract, salt, and my secret weapon, the fresh lime zest. Keep whisking until the sugar is dissolved and the mixture is perfectly smooth.

Step 3: Soak the Bread

Carefully and evenly pour the custard mixture all over the bread and cranberries in your baking dish. Some bread cubes might pop up to the surface. Use the back of a spatula or your clean hands to gently press down on the bread, encouraging every single piece to soak up that creamy custard. This step is crucial for getting that perfect, pudding-like interior.

Step 4: Refrigerate Overnight

Cover the dish tightly with plastic wrap or aluminum foil. Pop it into the refrigerator for at least 4 hours, but for the best results, let it rest overnight. This long soak is what allows the bread to become fully saturated, ensuring a tender, flavorful bake without any dry spots.

Step 5: Prepare the Topping and Bake

When you’re ready to bake, preheat your oven to 350°F. While the oven heats up, take the dish out of the fridge and let it sit on the counter. In a separate bowl, mix the shredded coconut, flour, brown sugar, and salt for the topping. Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle this topping evenly over the French toast bake. Bake uncovered for 45 to 55 minutes, until the top is golden and bubbly and the center is set. Let it rest for 10 minutes before serving.

How To Serve Coconut Cranberry French Toast Bake

Serving this Coconut Cranberry French Toast Bake is just as fun as making it. Because it’s baked in a casserole dish, it’s incredibly easy to serve a crowd. You just slice it into squares and lift them onto plates. It looks beautiful straight out of the oven, with its golden, crunchy topping and little red jewels of cranberry peeking through.

While it is absolutely delicious all on its own, adding a little something extra can take it to the next level. I always set out a small pitcher of warm, pure maple syrup for drizzling. The earthy sweetness of the syrup is a classic pairing that just works beautifully with the coconut and cranberry.

For a brunch that feels a little more special, here are a few of my favorite ways to dress it up:

• A Dusting of Powdered Sugar: A simple dusting right before serving makes it look like it’s been kissed by a little snowfall. It’s elegant and adds just a touch more sweetness.
• Whipped Coconut Cream: To really lean into the coconut theme, I love serving this with a big dollop of homemade whipped coconut cream. It’s light, airy, and adds another layer of creamy, tropical flavor.
• Fresh Fruit on the Side: A side of fresh orange slices or a simple fruit salad provides a fresh, acidic contrast that balances the richness of the bake.
• A Savory Counterpart: To make it a full meal, serve it alongside something savory. Crispy bacon, breakfast sausage links, or even a simple side of scrambled eggs makes for a perfectly balanced and satisfying brunch plate.

No matter how you choose to serve it, this dish is a true centerpiece. It’s warm, comforting, and packed with so much flavor that your guests will be asking for the recipe before they’ve even finished their first bite.

How To Store & Reuse Coconut Cranberry French Toast Bake Leftovers

If you find yourself with leftovers of this delightful bake, consider yourself lucky! It reheats beautifully and makes for an incredibly easy and delicious breakfast for the next day or two. Proper storage is key to keeping it fresh and tasty.

The most important thing is to let the French toast bake cool down completely on the counter before you think about storing it. Putting a warm dish in the refrigerator can create condensation, which can make the topping and the bread a bit soggy. Patience is a virtue here!

Once it’s at room temperature, you have a couple of easy options for storage. You can either cover the entire baking dish tightly with plastic wrap or foil, or you can transfer individual slices into an airtight container. I prefer the individual container method because it makes reheating single servings a breeze.

• In the Refrigerator: Leftovers will keep well in the refrigerator for up to 3 days. The topping will soften slightly, but it will crisp back up nicely when you reheat it.
• In the Freezer: Yes, you can freeze it! For best results, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe zip-top bag or container. It will last for up to 2 months in the freezer.

When you’re ready to enjoy your leftovers, you have a few great reheating options. The oven or toaster oven is my preferred method as it does the best job of re-crisping the topping. Just place the slices on a baking sheet and heat at 350°F for about 10-15 minutes, or until warmed through. If you’re in a hurry, the microwave works just fine, too. It won’t be as crispy, but it will still be delicious and custardy. Just heat it in 30-second intervals until it’s as warm as you like.

Substitutions & Variations For Coconut Cranberry French Toast Bake

One of the things I love most about a good recipe is its flexibility. This Coconut Cranberry French Toast Bake is fantastic as written, but it’s also a wonderful canvas for your own creativity or for accommodating different dietary needs. Don’t be afraid to play around with it!

If you have guests with dietary restrictions or just want to try something new, here are a few simple swaps that work beautifully in this recipe. Just remember that changing key ingredients like the milk or bread can slightly alter the final texture, but the results will still be delicious.

Here are some of my favorite tried-and-true substitutions and fun variations to inspire you:

• Dairy-Free Version: To make this completely dairy-free, simply swap the whole milk for more coconut milk or another non-dairy milk like almond or oat milk. For the topping, use a plant-based butter substitute in place of the unsalted butter.
• Different Breads: While brioche and challah are ideal, you can certainly use other types of bread. A sturdy French bread or sourdough would work well. Just make sure it’s day-old so it’s dry enough to soak up the custard without falling apart.
• Nutty Topping: For extra crunch and flavor, add a half-cup of chopped pecans, walnuts, or macadamia nuts to the topping mixture. The nuts will toast as the casserole bakes and add a wonderful, nutty aroma.
• Fruit Swaps: Not a fan of cranberries? No problem. This recipe is wonderful with other fruits. Try using fresh or frozen blueberries, chopped cherries, or even a diced apple and a pinch of cinnamon in the fall.
• Spice It Up: Feel free to add other warm spices to the custard. A quarter teaspoon of cardamom would complement the coconut beautifully, or a half teaspoon of cinnamon would add a classic, cozy flavor.

Think of this recipe as a starting point. Use what you have on hand and don’t hesitate to put your own unique spin on it. The combination of a creamy custard, sturdy bread, and a sweet topping is a winning formula no matter how you customize it.

5 FAQs About Coconut Cranberry French Toast Bake

Here are some straightforward answers to the most common questions I receive about this Coconut Cranberry French Toast Bake recipe.

What is the best type of bread for a Coconut Cranberry French Toast Bake?

This is probably the most important question, as the bread is truly the foundation of the entire dish. The hands-down best choices are rich, eggy breads like brioche or challah. Their sturdy but tender crumb is perfect for soaking up the maximum amount of custard without completely dissolving and turning into a sad, soggy mess. The slight sweetness in these breads also complements the other flavors in the recipe beautifully.

It’s absolutely essential that the bread be stale or day-old. Fresh, soft bread has too much moisture and will get mushy. Leaving the bread out on a baking sheet on your counter for several hours or even overnight is a great way to dry it out. If you’re in a pinch, you can cut your fresh bread into cubes, spread it on a baking sheet, and toast it in a low-temperature oven (around 300°F) for about 15 minutes, until it’s just dry to the touch but not browned. This will give you the perfect texture for a custardy, delicious bake.

Can I make this Coconut Cranberry French Toast Bake ahead of time?

Absolutely! In fact, this recipe is designed to be made ahead of time, which is what makes it such a perfect dish for holidays or entertaining. The magic happens during the long soak in the refrigerator. Assembling the bake the night before you plan to serve it is actually the recommended method. This gives the bread plenty of time, ideally 8 to 12 hours, to fully absorb the rich coconut custard, which ensures a perfectly moist and flavorful result with no dry pockets.

You can prepare the entire casserole, cover it tightly, and keep it in the fridge for up to 24 hours. I would recommend waiting to add the crumb topping until just before you bake it. This keeps the shredded coconut and butter mixture from getting soggy overnight, ensuring you get that perfectly crisp, golden-brown crust. When you wake up, all you have to do is preheat the oven, sprinkle on the topping, and bake. It’s a genius trick for a stress-free morning.

Why did my Coconut Cranberry French Toast Bake turn out soggy?

Oh, the dreaded soggy bottom. It’s a common issue with baked French toast, but it’s completely preventable. The most likely culprit is using bread that was too fresh. As I mentioned, fresh bread is full of moisture and is too soft to hold its structure once it’s saturated with the egg custard. Using stale, dried-out bread is the number one way to avoid sogginess. The dry bread acts like a sponge, soaking up the liquid without disintegrating.

Another potential reason could be an incorrect ratio of liquid to bread or not baking it long enough. Make sure you’re using a standard one-pound loaf of bread. If your loaf is smaller, you might have too much custard. Also, ovens can vary, so be sure the center of your bake is fully set before you pull it out. A knife inserted into the middle should come out clean, with no wet, uncooked custard clinging to it. If the top is browning too fast but the center is still jiggly, just tent the dish with foil and continue baking until it’s cooked through.

Can I use light coconut milk in this Coconut Cranberry French Toast Bake recipe?

You can, but I highly recommend sticking with the full-fat canned coconut milk if possible. The richness and creaminess of this dish really come from the high fat content in the full-fat version. It creates a luscious, almost pudding-like custard that is simply divine. Light coconut milk has a much higher water content and will result in a custard that is thinner and less flavorful.

If you only have light coconut milk on hand or are looking to reduce the fat content, it will still work, but you should expect a different final texture. The bake will be a bit less decadent and the coconut flavor will be more subtle. It will still be a tasty breakfast, just not quite the showstopper that the full-fat version is. Think of the full-fat coconut milk as the key to unlocking the recipe’s ultimate potential for creamy perfection.

Can I freeze this Coconut Cranberry French Toast Bake?

Yes, this is another one of the wonderful, convenient things about this recipe. It freezes exceptionally well, either baked or unbaked. To freeze it unbaked, assemble the entire casserole in a freezer-safe baking dish, but leave off the topping. Cover it tightly with a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 2 months. When you’re ready to bake it, let it thaw completely in the refrigerator overnight, then add the topping and bake as directed. You may need to add 10-15 minutes to the baking time.

To freeze leftovers, let the baked casserole cool completely. You can freeze the entire thing in the pan or, my preferred method, cut it into individual portions. Wrap each slice securely in plastic wrap and then place them in a freezer-safe bag or container. This way, you can pull out a single serving for a quick and easy breakfast whenever you want. Reheat it from frozen in the oven at 350°F for about 20-25 minutes, or in the microwave.

Try These Recipes Next

If you loved the ease and flavor of this make-ahead brunch dish, I know you’ll enjoy some of my other favorite breakfast recipes.

• The Best Baked French Toast Recipe: This is my go-to classic, a simple yet perfect version with a cinnamon-sugar crust that everyone adores.
• Coconut Macadamia Crunch Hawaiian Roll French Toast: For another tropical twist, this recipe uses sweet Hawaiian rolls and a crunchy macadamia nut topping.
• More Cranberry Breakfast Recipes: If you’re like me and can’t get enough of tart cranberries in the morning, you’ll find plenty more inspiration here.

Happy cooking, and I hope these recipes bring a little extra joy to your kitchen table!