Preheat the oven to 300 degrees F. Grease a 9x13 inch pan with butter.
Slice French bread into thick 1 inch slices (you only need 9). Lay the bread on a baking sheet and bake for 6 minutes on each side to dry out the bread.
In a large bowl, mix together the sugar, cinnamon, and salt. Beat in the eggs, half-and-half, and vanilla.
Dip each slice of bread in the mixture and then arrange staggered in pan like shingles. Pour the remaining mixture into the pan. Cover the pan with a lid or plastic wrap and place in the fridge overnight (at least 6 hours).
For the Topping:
Preheat oven to 350 degrees F.
In a blender or food processor, puree 1/2 cup coconut, 1/3 cup almonds, flour, sugar, cinnamon, and salt. Spread the paste over the soaked bread. Sprinkle the remaining 2 tablespoons coconut and 2 tablespoons almonds over the top.
Bake for 50 minutes and then allow the casserole to cool for 40 minutes to an hour before serving.
Garnish with powdered sugar, fresh berries, and raspberry sauce. (You can also top with whipped cream or syrup.)
Overnight Coconut-Almond French Toast Casserole https://www.garnishandglaze.com/overnight-coconut-almond-french-toast-casserole/