RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE

Raspberry Coconut French Toast Slow-Cooker Style image

I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract instead of vanilla. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Time 3h10m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

6 large eggs
1-1/2 cups refrigerated sweetened coconut milk
1 teaspoon vanilla extract
1 loaf (1 pound) French bread, cubed
1 package (8 ounces) cream cheese, cubed
2/3 cup seedless raspberry jam
1/2 cup sweetened shredded coconut
Whipped cream, fresh raspberries and toasted sweetened shredded coconut

Steps:

In a large bowl, whisk eggs, coconut milk and vanilla until blended. Place half of the bread in a greased 5- or 6-qt. slow cooker; layer with half of the cream cheese, jam, coconut and egg mixture. Repeat layers. Refrigerate, covered, overnight., Cook, covered, on low 2-3/4 to 3-1/4 hours or until a knife inserted in the center comes out clean. Serve warm with whipped cream, raspberries and toasted coconut.

Nutrition Facts : Calories 280 calories, Fat 12g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.