Do all the prep the night before so that in the morning it’s just a pop in the oven and enjoy without a load of dirty dishes to clean
Found this recipe on FoodNetwork’s website.
Coconut-Almond French Toast Casserole
Bake the bread slices in the oven at 350 for about 6 minutes per side to dry them out. Then set aside to cool
Whisk together the Eggs, half-and-half, sugar, vanilla, cinnamon and salt in a large bowl
Dunk each slice of bread in the egg mixture to coat thoroughly. Shingle the bread in the buttered casserole dish
Pour any remaining egg mixture over the bread. Cover in plastic wrap and refrigerate at least 6 hours or overnight
Put 1/2 C of the coconut, 1/3 C of the Almonds, sugar, flour and salt in a food processor until "very fine"
Add the butter, egg and egg yolk. Process until it forms a smooth paste
Preheat oven to 350
Spread the coconut-almond mixture evenly over the soaked bread slices
Top with the remaining 1/4 C sliced Almonds and the 3 T Coconut
Bake until puffed and lightly golden. Make sure the custard is set (the center no longer "jiggles" when shaken. About 50 minutes
Allow to cool for 1 hour before serving
Garnish with the berries and powdered sugar