Ingredients
Scale
- 12 slices bread (I love a seedy whole grain bread)
- 1 1/4 cup light coconut milk (from a can)
- 5 eggs
- 1/2 cup liquid egg whites
- 2 teaspoons vanilla extract
- 1/4 cup maple syrup
- pinch of salt
- 1/3 cup + 1/4 cup unsweetened coconut flakes
Instructions
- In a 9×13 baking dish lightly coated with coconut oil (or sprayed with cooking spray), layer bread slices so they’re just barely overlapping.
- Mix remaining ingredients and 1/3 cup of the unsweetened coconut flakes in a large bowl, whisking the eggs and stirring everything until fully combined. Pour over bread slices and lightly press bread down into egg mixture. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350 degrees. Unwrap casserole and place in the oven. Bake for approximately 20 minutes. Remove casserole and sprinkle with additional 1/4 cup unsweetened coconut flakes. Bake for an additional 25 minutes, or until top begins to brown and middle is cooked through. (When done, a knife inserted into the middle of the casserole should come out clean and the casserole will puff up quite a bit. It will deflate upon cooling.)
- Allow to cool slightly. Slice, top with additional flaked coconut, fresh berries and maple syrup.
- Enjoy!
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