Best 7 Coconut Blueberry Stuffed French Toast Bake Recipes

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Indulge in a delightful culinary experience with our Coconut Blueberry Stuffed French Toast Bake, a harmonious blend of flavors that will tantalize your taste buds. This delectable dish features thick slices of bread, generously filled with a luscious blueberry compote and shredded coconut, creating a burst of fruity sweetness in every bite. Dipped in a creamy custard mixture and baked to golden perfection, this French toast bake is an irresistible treat. Whether you prefer a classic French toast or a unique stuffed version, our article offers a collection of enticing recipes that cater to your preferences. Discover the secrets to creating a fluffy, golden-brown exterior and a tender, flavorful interior, while exploring variations that incorporate different fruits, spices, and toppings. Elevate your breakfast or brunch spread with these delightful Coconut Blueberry Stuffed French Toast Bake and other delectable French toast recipes, sure to leave a lasting impression on your palate.

Let's cook with our recipes!

COCONUT-BLUEBERRY STUFFED FRENCH TOAST BAKE



Coconut-Blueberry Stuffed French Toast Bake image

Celebrate a special occasion with a Coconut-Blueberry Stuffed French Toast Bake. This blueberry stuffed French toast is perfected with coconut pudding.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings

Number Of Ingredients 6

10 slices ciabatta bread (1 inch thick)
2 cups blueberries, divided
2 eggs
2 cups milk
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1 Tbsp. powdered sugar

Steps:

  • Heat oven to 375°F.
  • Spray 8-inch-square baking dish with cooking spray; cover bottom of dish with 5 bread slices, cutting as necessary to fit. Spread 1 cup blueberries over bread slices in dish; cover with remaining bread slices.
  • Whisk eggs, milk and dry pudding mix 2 min.; pour over bread.
  • Bake 30 to 35 min. or until top is golden brown. Cool 5 min.
  • Top with remaining blueberries and sugar.

Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

COCONUT FRENCH TOAST



Coconut French Toast image

This coconut French toast is coated with coconut flakes for a special breakfast treat. -Charlotte Baillargeon, Hinsdale, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 7 servings.

Number Of Ingredients 7

12 large eggs
1-1/4 cups milk
2 teaspoons sugar
1 teaspoon ground cinnamon
14 slices day-old bread
1 package (7 ounces) sweetened shredded coconut
Maple syrup, optional

Steps:

  • In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

Nutrition Facts : Calories 435 calories, Fat 22g fat (13g saturated fat), Cholesterol 371mg cholesterol, Sodium 473mg sodium, Carbohydrate 43g carbohydrate (16g sugars, Fiber 3g fiber), Protein 17g protein.

BLUEBERRY-STUFFED FRENCH TOAST



Blueberry-Stuffed French Toast image

A fruity French toast becomes light and lovely company fare when you fill it with blueberries and top it with an orangey sweet sauce. -Myrna Koldenhoven, Sanborn, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 16

1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar, divided
8 slices Italian bread (1-1/4 inches thick)
4 large eggs
1 teaspoon grated orange zest
1/2 cup orange juice
Dash salt
SAUCE:
1/4 cup orange juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups orange sections
1 cup fresh or frozen blueberries
1/3 cup sliced almonds, toasted

Steps:

  • Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries. , In a shallow bowl, whisk eggs, orange zest, orange juice, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once., Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve with French toast; sprinkle with almonds.

Nutrition Facts : Calories 167 calories, Fat 5g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 118mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

COCONUT-ALMOND FRENCH TOAST CASSEROLE



Coconut-Almond French Toast Casserole image

The buttery coconut-almond crust makes this French toast casserole truly special and offsets the creamy, fluffy texture of the bread. You'll want to assemble the dish the day before to give the bread time to soak in the custard.

Provided by Food Network Kitchen

Time 8h15m

Yield 8 servings

Number Of Ingredients 16

Unsalted butter, for greasing dish
9 slices Texas Toast or other thick-sliced bread
6 large eggs
3 1/2 cups half-and-half
5 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup plus 3 tablespoons sweetened coconut flakes
1/3 cup plus 1/4 cup sliced almonds
5 tablespoons granulated sugar
5 tablespoons all-purpose flour
Pinch salt
6 tablespoons unsalted butter, softened
1 large egg plus 1 large egg yolk
Confectioners' sugar and berries, for garnish, optional

Steps:

  • Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
  • For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
  • Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
  • For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
  • To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
  • Serve with a sprinkling of powdered sugar and berries if using.

COCONUT CREAM STUFFED FRENCH TOAST



Coconut Cream Stuffed French Toast image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 5 servings

Number Of Ingredients 24

One 2-pound loaf challah bread
Coconut Cream Cheese Filling, recipe follows
French Toast Batter, recipe follows
2 to 4 teaspoons canola oil
1/2 cup raspberry puree
1 cup strawberries, diced
4 bananas
1/2 cup granulated sugar
1/2 cup shredded coconut
Serving suggestions: ground cinnamon, confectioners' sugar and maple syrup
8 ounces cream cheese, at room temperature
1/4 cup mascarpone, at room temperature
1 cup shredded coconut
1/4 cup honey
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
6 eggs
1 1/4 cups whole milk
1/4 cup heavy cream
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Steps:

  • Cut the bread into 5 thick slices, each about 2-inches thick. Split the top of each slice open in the middle, creating a pocket. Stuff each pocket with 1/2 cup of the Coconut Cream Cheese Filling. Dip each piece of stuffed toast into the French Toast Batter, coating completely.
  • Add 2 teaspoons of the oil to a pan set over medium heat. Place some pieces of the toast into the hot pan and cook until brown on both sides and heated through in the middle, 3 to 4 minutes per side. Repeat for the remaining toast, adding more oil as needed to the pan.
  • Transfer the raspberry puree to a squeeze bottle. Drizzle some raspberry puree in a circle on each serving plate. Sprinkle some strawberries on top. Cut the French toast slices in half on the bias and shingle 2 halves on each serving plate.
  • Cut the bananas in half lengthwise and then split in half again widthwise. Place the bananas cut-side up on a sheet tray. Sprinkle the bananas with the granulated sugar to coat. Using the torch, melt the sugar until golden in color. Carefully place 3 pieces of banana on each plate next to the French toast.
  • Sprinkle the coconut on the plates, then dust each with cinnamon and confectioners' sugar and serve with maple syrup.
  • In a large mixing bowl, using an electric mixer, whisk together the cream cheese and mascarpone. Add in the shredded coconut, honey, coconut extract and vanilla extract, and mix until combined.
  • Crack the eggs into a large mixing bowl and beat with a wire whisk. Add the milk, cream, brown sugar, cinnamon, almond extract, vanilla extract and nutmeg, and mix together until combined. Refrigerate until needed.

BLUEBERRY STUFFED FRENCH TOAST



Blueberry Stuffed French Toast image

From the Hennessey House Bed & Breakfast, Napa, California. This is very rich but so good. Time does not include overnight time in the refrigerator. Use a good quality syrup from the NE.

Provided by lazyme

Categories     Breakfast

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 10

9 eggs
1 1/2 cups milk
1/3 cup maple syrup
8 ounces cream cheese, 1-inch cubes
1 loaf sourdough bread, sliced
0.5 (16 ounce) package frozen blueberries
1/2 cup sugar
1/2 cup water
0.5 (16 ounce) package frozen blueberries
1/2 tablespoon cornstarch

Steps:

  • Grease the bottom of one pyrex dish (9x13).
  • Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread.
  • Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese.
  • Add your second layer of bread on top of your cream cheese and berries.
  • Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake.
  • Bake covered with foil (spray foil with Pam to keep toast from sticking) for about one hour or more in a 375ºF oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
  • Blueberry Sauce:.
  • Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.

BLUEBERRY STUFFED FRENCH TOAST



Blueberry Stuffed French Toast image

Rich and very filling, but oh so good! You'll be coming back for seconds and thirds!

Provided by masons_mom

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 8h50m

Yield 12

Number Of Ingredients 15

16 slices firm white bread
1 (8 ounce) package Neufchatel cheese, softened
1 cup blueberries
3 cups milk
3 eggs
⅓ cup maple syrup
1 teaspoon vanilla extract
¼ cup white sugar
¼ teaspoon ground nutmeg
¼ cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup white sugar
1 tablespoon butter
1 cup blueberries

Steps:

  • Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
  • Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
  • To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.

Nutrition Facts : Calories 333.9 calories, Carbohydrate 56 g, Cholesterol 68.1 mg, Fat 9 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 4.8 g, Sodium 352.6 mg, Sugar 37.2 g

Tips:

  • Use a good quality loaf of bread for the best results. A thick, hearty bread will hold up well to the custard and fruit.
  • Don't be afraid to add your own personal touch to the recipe. Try using different fruits, nuts, or spices to create a unique and flavorful dish.
  • If you don't have a baking dish, you can also make this recipe in a large skillet. Just be sure to cook it over medium heat so that the bread doesn't burn.
  • Serve the French toast bake immediately, while it's still warm and fluffy. Top it with powdered sugar, maple syrup, or fresh fruit for a delicious and satisfying breakfast or brunch.

Conclusion:

Coconut Blueberry Stuffed French Toast Bake is a delicious and easy-to-make breakfast or brunch dish that is perfect for any occasion. It's made with thick slices of bread that are stuffed with a sweet and creamy coconut blueberry filling and then baked until golden brown. The result is a fluffy, flavorful, and satisfying dish that is sure to please everyone at the table.

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