Overnight Coconut Cranberry French Toast Bake

Method

1. 1

   Grease a 9x13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with the cranberries and sprinkle the coconut. Set aside.

2. 2

   Whisk the eggs, milk, cinnamon, allspice, nutmeg, brown sugar, and vanilla together until the sugar dissolves. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but ideally overnight.

3. 3

   Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.

4. 4

   Prepare the streusel topping {this could be done the night before}. Whisk the brown sugar, flour, and cinnamon together in a large bowl. Using two forks cut in the butter.

5. 5

   Sprinkle the streusel topping over the bread. If you like extra coconut go ahead and sprinkle a little extra on top of the French toast bake now. Bake for 45-50 minutes or until golden brown on top. Serve warm with powdered sugar and extra coconut flakes.