Directions:
For the caramelized banana cheesecake filling:
Melt the butter and sugar in a pan over medium heat until the sugar has melted into the butter and everything is simmering, about 5 minutes.
Add the bananas, mix, bring back to a simmer and cook until the bananas are a nice golden brown and caramelized, about 5-10 minutes.
Mix the caramelized bananas into the warmed cream cheese.
For the coconut French toast casserole:
Place half of the bread in the bottom of a greased 13×9 inch pan, followed by the caramelized banana cheesecake filling, and the remaining bread.
In a large bowl, mix the eggs, coconut milk, sugar, orange zest, and vanilla extract. Pour the egg mixture over the bread, cover, and let it chill in the fridge for a few hours or overnight.
Preheat your oven to 350°F (180°C). Sprinkle the sweetened coconut flakes on top of the casserole.
Bake in the preheated oven until the top is golden brown and the middle is no longer wet, about 45-60 minutes.
Let cool a bit, slice, and enjoy topped with the coconut syrup.
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