August 4, 2021

Coconut Lime Blueberry Baked French Toast

Coconut Lime Blueberry Baked French Toast - also known as Blue and Green Breakfast Casserole! I am a huge Seattle Seahawks football fan. I created this casserole for those 10 a.m. Sunday morning games, because morning football requires brunch. And to celebrate my Seahawks, this baked French toast features blue and green.

I love baked French toast casseroles, because you prep them the night before, and all you have to do when you roll out of bed in the morning is take the casserole out of the fridge and turn on the oven. Minimal effort while you wait for the coffee to brew.

Baked French toast casseroles are great for gameday mornings, holidays, potlucks, sleepovers - anytime you want to feed a crowd in the morning, but don’t want to spend a lot of time in the kitchen. There are three more morning Seahawks games this 2020 season, along with several big holidays, so you have lots of opportunities to give this recipe a try!

Ingredients for baked french toast: bread, custard mixture, blueberries, and coconut.
Assemble your bread, custard mixture, blueberries, and coconut.

Assembled French toast casserole in a blue baking dish
Prepare this casserole the night before you want to serve it, and keep it covered in the refrigerator overnight.

Finished Coconut Lime Blueberry Baked French Toast
Bake the French toast until the custard mixture is set and coconut is toasted.

A square of Coconut Lime Blueberry Baked French Toast on a green plate with maple syrup poured over
Serve slices with maple syrup for topping!

Original publication date: October 1, 2020

Coconut Lime Blueberry Baked French Toast

An incredible baked French toast for your next brunch gathering!


Kira Freed - The Joyful Plateful











1 loaf crusty French bread, cut into 1” cubes

8 large eggs

1 14-oz. can full-fat coconut milk

1/2 cup brown sugar, packed

2 tsp. vanilla extract

1/2 tsp. kosher salt

Zest and juice of 1 large lime

2 cups blueberries, fresh or frozen

1/2 cup shredded, unsweetened coconut

Coconut oil, for greasing the baking dish


  1. Prepare this breakfast casserole the night before you want to enjoy it. Start by greasing a 9x13” baking dish lightly with coconut oil (or cooking spray).
  2. Arrange cubed French bread evenly into baking dish.
  3. Prepare custard. In a large mixing bowl, whisk eggs, coconut milk, brown sugar, vanilla, salt, lime zest and juice.
  4. Pour custard mixture evenly over bread cubes in the baking dish. Scatter blueberries evenly over bread and custard. Last, scatter shredded coconut over the top of the casserole.
  5. Cover casserole, and refrigerate overnight.
  6. In the morning, remove casserole from the fridge and let come to room temperature while the oven preheats to 350 degrees F.
  7. Bake casserole, uncovered, for 50-60 minutes (50 minutes for softer texture, 60 minutes for firmer texture).
  8. Serve with maple syrup (optional).
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