Into 4 small oven safe bowls add 1½ peices of bread, tearing into ½-1 inch peices. Evenly place ½ of the peach slices into each of the bowls with the bread mixture.
In a medium bowl, whisk together eggs, coconut almond milk, vanilla, cinnamon, brown sugar. Mix in ¼ cup toasted coconut flakes.
Evenly pour egg mixture into each of the 4 bowls.
Top with remaining peach slices.
Cover and store in the refrigerator overnight or for at least 6 hours.
Preheat oven to 350 degrees.
Place bowls on cookie sheet and place in oven. Cook for 30-40 minutes or until cooked through.
Let cool slightly. Top with your favorite toppings (yogurt, maple syrup, blueberries) and remaining shredded coconut.
Notes
I left the skins on the peaches to keep in all the fiber and nutrients but the skins can be tough to cut through. If you want a easier time eating these french toasts bakes I recommend cutting the peaches into bite size peices.
Can bake in a 7x 11 baking dish or 4 individual bowls.
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/peach-coconut-french-toast-bake/