Ube Coconut French Toast Bake

This ube coconut french toast bake is the breakfast casserole you didn’t know you needed. It’s creamy, lightly sweet, and has the most gorgeous purple hue from ube extract. The coconut adds a subtle tropical flavor that pairs perfectly with the custard-soaked bread. Best of all, you can prep it the night before and bake it in the morning — perfect for holiday mornings, brunch with friends, or a special weekend treat.

If you love overnight french toast casserole, this purple sweet breakfast bake will become a new favorite. It’s easy enough for beginners but impressive enough to serve guests. The combination of ube and coconut creates a unique flavor that’s comforting and familiar yet exciting. Plus, the make-ahead aspect means you can enjoy your morning coffee while breakfast bakes itself.

Why You'll Love This Recipe

• Make-ahead convenience: Assemble the night before and bake in the morning — zero morning fuss.
• Stunning natural color: Ube extract gives the casserole a beautiful lavender-purple color without artificial dyes.
• Creamy custard texture: The bread soaks up a rich coconut milk custard, resulting in a soft, pudding-like interior.
• Coconut flavor without being overwhelming: Shredded coconut and coconut milk add a mild tropical note that complements ube.
• Perfect for feeding a crowd: This recipe serves 8-10, making it ideal for Easter, Mother’s Day, or Christmas brunch.
• Beginner-friendly: Simple steps and minimal active time — anyone can make this!
• Customizable: Easily adjust sweetness, add toppings, or swap ingredients based on what you have.

Ingredients

• 1 loaf (about 16 oz) brioche or challah bread, cut into 1-inch cubes (day-old bread works best)
• 4 large eggs
• 1 cup canned full-fat coconut milk
• 1 cup whole milk (or any milk you prefer)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon ube extract (adjust for desired color intensity)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ube flavoring (optional, for extra flavor)
• 1/4 teaspoon salt
• 1/2 cup sweetened shredded coconut
• For the topping (optional):
• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 1/2 cup sweetened shredded coconut
• 1/4 cup chopped macadamia nuts or pecans

Optional Substitutions

• Bread: Use challah, Texas toast, or even sturdy white sandwich bread. Avoid very soft sandwich bread as it can become mushy.
• Coconut milk: Substitute with heavy cream for a richer custard, or use half-and-half. For dairy-free, use full-fat oat milk or cashew cream.
• Milk: Any milk works — almond, oat, or dairy. The custard may be slightly less rich.
• Ube extract: If unavailable, ube powder (mixed with a little water) or purple sweet potato puree can be used. The color may vary.
• Shredded coconut: Unsweetened can be used; you may want to add a tablespoon more sugar.
• Sugar: Reduce to 1/3 cup each if you prefer less sweet, or use coconut sugar for a deeper flavor.

Instructions

1. Grease a 9×13-inch baking dish with butter or nonstick spray. Set aside.
2. In a large bowl, whisk together eggs, coconut milk, whole milk, granulated sugar, brown sugar, ube extract, vanilla extract, ube flavoring (if using), and salt until smooth and well combined.
3. Add the cubed bread to the bowl and gently toss with a spatula until all pieces are coated. Let sit for 10 minutes, tossing occasionally, so the bread absorbs the custard.
4. Pour half the bread mixture into the prepared dish and spread evenly. Sprinkle half of the shredded coconut (1/4 cup) over the top.
5. Layer the remaining bread mixture on top, pressing gently to create an even layer. Sprinkle with the remaining shredded coconut (1/4 cup).
6. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight (8-12 hours is best).
7. When ready to bake, preheat your oven to 350°F (175°C). Remove the dish from the fridge while the oven heats up (about 20 minutes).
8. If using the topping, stir together melted butter, brown sugar, shredded coconut, and nuts in a small bowl. Sprinkle evenly over the casserole.
9. Bake uncovered for 40-50 minutes, until the center is set (barely jiggly) and the top is golden brown. A knife inserted into the center should come out clean or with a few moist crumbs.
10. Remove from oven and let cool for 5-10 minutes. Serve warm, drizzled with maple syrup or dusted with powdered sugar if desired.

Pro Tips

• Use day-old bread that’s slightly stale — it soaks up custard without falling apart. Fresh bread can become too soft.
• Don’t skip the overnight soak: The longer the bread sits in the custard, the more it absorbs, resulting in a creamy, custardy interior.
• Press the bread gently into the dish to ensure even soaking, but don’t smash it.
• Test doneness by jiggling: The center should be just slightly jiggly when you shake the dish. Overbaking can cause dryness.
• Let it rest after baking for 5-10 minutes to set up and make serving easier.
• Line the baking dish with parchment paper for easy removal if you plan to slice clean squares.
• Adjust ube extract to your liking — start with 1 teaspoon and add more for a deeper color but remember flavor can become strong.
• Serve with toppings, like fresh berries, a drizzle of coconut cream, or toasted coconut flakes for extra texture.

Variations and Substitutions

• Ube and Macapuno: Add 1/2 cup macapuno (coconut sport) strings for extra coconut sweetness and texture.
• Dairy-Free / Vegan: Use full-fat coconut milk and a plant-based milk (like oat or cashew). Replace eggs with 4 flax eggs (4 tbsp ground flax + 12 tbsp water) for a vegan version (texture will be less creamy).
• Gluten-Free: Use gluten-free bread (like Udi’s or homemade GF brioche). Reduce liquid slightly since GF bread absorbs differently.
• Lower Sugar: Reduce both sugars to 1/4 cup each, or use a monk fruit blend. The ube and coconut provide natural sweetness.
• Extract Swap: Replace ube extract with vanilla or pandan extract for a different flavor profile. Pandan would give a green color and floral note.
• Add Fruit: Layer sliced bananas or diced mango between the bread for a tropical twist.

Storage and Reheating

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The casserole will continue to set as it cools.

Freezer

Wrap the cooled casserole tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Alternatively, freeze individual portions for quick breakfasts.

Reheating

Reheat individual servings in the microwave for 30-60 seconds. For a crispier top, reheat in a 350°F oven for 10-15 minutes covered with foil, then uncovered for 5 minutes. Avoid overheating to prevent dryness.

FAQ

Can I use purple sweet potato instead of ube extract? Yes. Cook and mash purple sweet potatoes (or ube halaya) and add 1/2 cup to the custard. The color will be more muted and the texture denser.

Is ube extract the same as ube flavoring? Ube extract is concentrated and gives strong color. Ube flavoring is milder. You can use one or both — adjust to taste.

Can I make this dairy-free? Absolutely. Use full-fat coconut milk and a dairy-free milk like oat or almond. The coconut milk adds rich creaminess.

Why did my french toast bake turn out soggy? Sogginess can happen if too much custard is used or bread is too fresh. Use day-old bread and ensure the dish isn’t overfilled. Letting it soak overnight helps bind everything.

Can I skip the overnight soaking? Yes, but bake immediately after assembling. The texture will be less custard-like, more like traditional stuffed french toast. Bake for 30-35 minutes.

How do I know when it’s done? The center should be set but still slightly jiggly. A knife inserted near the center should come out clean. Internal temperature should reach 165°F.

Can I double the recipe? Yes. Use a larger baking dish (like 12×18) or two 9×13 dishes. Adjust baking time by 5-10 minutes.

What can I serve with this casserole? Fresh fruit (berries, mango), bacon or sausage, and a simple green salad make great sides. A dollop of coconut whipped cream is also lovely.