In a large bowl, beat eggs, coco lopez and milk together until well mixed.
Pour egg mixture over bread cubes and press bread cubes down with hand to coat all of them.
Cover with baking dish with saran wrap and place in fridge over night.
In the morning when ready to bake, preheat oven to 350 degrees F.
Sprinkle coconut over the top of casserole.
Bake uncovered for 30-35 minutes until done.
Serve with Coconut Buttermilk Syrup.
To make Coconut Buttermilk Syrup
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.
Drizzle (or if you are like my family then saturate) your french toast with syrup and enjoy!
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!