Overnight Coconut French Toast

I know I say this a lot, but this recipe is a new favorite. Everyone who tried this Overnight Coconut French Toast Casserole declared the same thing… its just plain and simple the best!

Lets just talk about this Coconut Buttermilk Syrup… It is adapted from the Amazing Buttermilk Syrup recipe on my blog- and it. is. the. BEST. It’s one of those things you just have to try for yourself and see. You will want to have it on everything.

This is the perfect recipe for wowing company with very little effort on your part. Work is done the night before and all you need to worry about the morning of, is to preheat your oven and pop it in. Thats it. Oh. and make the syrup too. But that comes together in like a matter of minutes.

Try out this recipe. You will not be disappointed.

Overnight Coconut French Toast with Coconut Buttermilk Syrup from chef-in-training.com ...Hands down THE BEST french toast! The syrup will be one of the best recipes you will ever try!

5.0 from 4 reviews
Overnight Coconut French Toast
This could very well be the BEST breakfast casserole you ever eat! The coconut flavor is AMAZING!
Recipe type: Breakfast
  • 1 loaf french bread, cut into 1 inch cubes
  • 8 eggs
  • 1 (15 oz.) can coco lopez
  • 1½ cups milk
  • 1 cup coconut
Coconut Buttermilk Syrup
  • ½ cup butter
  • ¾ cup sugar
  • ½ cup buttermilk
  • 1 teaspoon baking soda
  • 1½ teaspoons coconut extract
  1. Spray a 9x13 inch baking dish with cooking spray.
  2. Place bread cubes inside.
  3. In a large bowl, beat eggs, coco lopez and milk together until well mixed.
  4. Pour egg mixture over bread cubes and press bread cubes down with hand to coat all of them.
  5. Cover with baking dish with saran wrap and place in fridge over night.
  6. In the morning when ready to bake, preheat oven to 350 degrees F.
  7. Sprinkle coconut over the top of casserole.
  8. Bake uncovered for 30-35 minutes until done.
  9. Serve with Coconut Buttermilk Syrup.
To make Coconut Buttermilk Syrup
  1. Combine butter, sugar and buttermilk in a medium saucepan over medium heat until sugar completely dissolves. Then remove from heat and add baking soda and coconut extract. Stir to combine. Syrup will foam up, but that is part of what makes it SO incredible. Don't be alarmed by that.
  2. Drizzle (or if you are like my family then saturate) your french toast with syrup and enjoy!


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast, sauce

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. Stephanie @ Plain Chicken

    I love overnight breakfast casseroles. This sounds delicious - especially the coconut buttermilk syrup! YUM! Can't wait to try this!

  2. Pat Barbour


    This sounds so delish but one question. The ingredient list says 1 cup coconut. But in the directions you didn't tell what to do with it.

    1. Chef in Training

      So sorry about that, you sprinkle it on top in the morning before baking. I fixed it now in the instructions. Thanks for catching that!

  3. Averie @ Averie Cooks

    Anything that starts out with a can of Coco Lopez and then that Coconut Buttermilk Syrup....OMG!! AMAZING! I have made buttermilk syrup before and I can only imagine how much better it gets (if that's possible!) with coconut extract. And yes, I am all about saturating, too! Gorgeous pics, Nikki! pinned :)

  4. Debbie

    When does the 1 cup coconut get added? Do you sprinkle when done. I have read and don't see it in instructions.

    1. Chef in Training

      So sorry about that, you sprinkle it on top in the morning before baking. I fixed it now in the instructions. Thanks for catching that!

  5. Joshua Hampton

    This looks delicious. And so easy to do. I can't wait to try this. Thanks for the recipe.

  6. Jan

    Just a quick question, do you use the sweetened flaked coconut, unsweetened flaked coconut, or fresh grated coconut?

    1. Chef in Training

      shredded sweetened coconut

  7. anixa

    Is it coconut cream or coconut milk? Thank you!

    1. Chef in Training

      cream of coconut

  8. Darlene


    I made this for the family and believe me when I say, it was their new favorite french toast! We did not have leftovers!

  9. Merrie

    Sounds wonderful! However, I've never heard of Coco Lopez. What is it and where can I get it?

  10. Rick

    coco Lopez is a brand. Which type is this? Milk or Creme I suspect but it doesn't say which one.

    1. Chef in Training

      it is the cream of coconut

  11. charlanne jense

    What is coco lopez and where do I buy it?

  12. Danila


    We made this recipe for Christmas morning and it was incredible. We had to tweak it a little bit because we have numerous allergies in our family. Making it mostly vegan except for the eggs and Gluten free. This is definitely going to be our new Christmas morning French toast. I did post the changes on my blog with reference to your recipe. Thank you so much for sharing.

  13. JGerse


    This was part of our Christmas brunch. It is awesome.

  14. Jasmine

    This looks amazing!!! Do you think this would be just as good with soy milk (or carton coconut milk) in place of the regular milk? Or do you think it's best to stick with normal milk for this?

    1. Jasmine

      I made this with canned coconut milk in place of the normal milk and it turned out perfect. :)

  15. Jenny Hayden

    I have made this at least five times but never reviewed. It is absolutely positively divine. Like a piece of heaven on a plate. Only recommendation I have is to let the casserole cook for at least 15-20 minutes before eating- the flavors are more pronounced in my opinion. This is my go to recipe for anything that needs to be celebrated in a special way. Thank you for this recipe!