Lighter Blueberry Coconut French Toast Bake is healthy, easy, and just in time for Mother’s Day! This traditional casserole is made lighter by using egg whites and light coconut milk. It’s naturally sweetened and makes the best spring breakfast!
Thank you for molding me and shaping me into the woman that I am today. Thank you for raising me with grace, compassion, and forgiveness. Your unconditional love taught me to love others unconditionally. You never gave up on me, always pushing me to be my best and pursue my passions relentlessly. Thank you for teaching me about Jesus, for forcing me to attend Youth Group even when I really didn’t want to go. Thank you for helping me study for English and spelling tests. For teaching me how important it is to balance my checkbook and to make friends who will last a lifetime. Even though I wasn’t the “sporty” kid, you encouraged me to try everything. Without that support, I would have never made the Mid American Pom Pon All Star Team. And you attended every single game I performed at.
Mom, you loved me through my darkest times. You loved me even when I hated myself. You prayed for me even though I made really stupid decisions sometimes. You taught me to stand up for myself when it was necessary, but to show compassion at the same time. Your faith is unshakable, and I admire you so, so much. Mom, you are my best friend (besides my husband) and I wish I told you that more often. I love you to the moon and back, and I appreciate even the smallest things about how you raised me and my sisters. You are my inspiration, my Momma Bear.
This Blueberry Coconut French Toast Bake is just for you, Mom. I never made you breakfast in bed often enough (Dad’s pancakes are better than mine anyway!), but I wish I could bring this to you right now!
What are you cooking your mom for breakfast?! Sweet or savory? I’m a huge fan of both, like Sweet Potato Brussels Sprout Hash with Balsamic Reduction… or even Savory Cornmeal, Cheddar & Chive Waffles! And when cherries come in season, I’ll make Oat Pancakes with Cherry Compote!
Lighter Blueberry Coconut French Toast Bake is incredibly easy to whip up – either the morning you’re baking or even the night before! Traditional baked French toast usually calls for quite a bit of butter and whole milk, but not this bake! Light coconut milk is added to the French toast batter, making this casserole incredibly, ridiculously creamy. And while I’m a super huge fan of eggs, I lightened up this casserole by subbing in a couple egg whites. Trust me – it’s still just as good!
As if that isn’t enough, this Blueberry Coconut French Toast Bake is made with challah bread! There’s seriously nothing better than challah bread – it’s doughy and soft, with a gorgeous, golden crust. the only place I’ve been able to locate it is Trader Joe’s, so if you can’t find it, feel free to use any good quality, freshly baked bread! I sliced my challah into super thick slices, letting them soak up all the eggy, coconutty goodness!
I prepared this French toast on the morning I was serving it, but you could also refrigerate it overnight before baking. Whichever is easiest for you!
Blueberry Coconut French Toast Bake is best served with warm maple syrup drizzled over top, and maybe a few slices of turkey bacon on the side. And of course we can’t forget all about the Coconut Whipped Cream!
Who would I be if I didn’t serve you breakfast without whipped cream?! Particularly a low sugar and much healthier version!
It’s a double dose of coconut deliciousness. And I’m allllllll about it.
How are you celebrating Mother’s Day this year? If you don’t have breakfast plans for Mom yet, I’m pretty sure this Blueberry Coconut Baked French Toast is calling her name. And yours. Enjoy!
Pin breakfast for later!
Perfectly baked Blueberry Coconut French Toast is made lighter by using coconut milk and egg whites. Topped with a decadent coconut whipped cream!
- 1 large loaf Challah bread, thick sliced (you may use any bread)
- 4 large eggs
- 2 egg whites
- 2 Tbsp melted butter
- 1 c. light coconut milk
- 1 c. unsweetened vanilla almond milk
- 1/4 c. pure maple syrup
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 8-10 oz. fresh blueberries
- 1 (14-oz.) can full-fat coconut milk, refrigerated overnight
- 2-3 Tbsp powdered sugar, to taste
Preheat the oven to 350 F and grease a 9x13 casserole dish with nonstick cooking spray.
In a large bowl, whisk together the eggs, egg whites, melted butter, coconut milk, almond milk, maple syrup, vanilla extract, and cinnamon.
Place the challah bread (or other thickly sliced bread) into the casserole dish. Pour the egg mixture over top to coat thoroughly. If needed, dip each slice of bread into the egg mixture to be sure there are no dry spots. Sprinkle the blueberries evenly throughout. Allow the bread to soak for 15 minutes.
After soaking, bake the French toast at 350 F for 40-45 minutes, until the bread is lightly golden and liquid.
To make the coconut whipped cream, remove the can of full fat coconut milk from the refrigerator, being careful not to tip. Scoop out the hardened coconut cream into a mixing bowl, being careful not to get too much of the liquid in with it. Add the powdered sugar. Using a hand mixer, cream on high speed until creamy and smooth.
Serve the baked French toast with coconut whipped cream and extra maple syrup.