Ingredients
6 large eggs1-1/2 cups refrigerated sweetened coconut milk1 teaspoon vanilla extract1 loaf (1 pound) French bread, cubed1 package (8 ounces) cream cheese, cubed2/3 cup seedless raspberry jam1/2 cup sweetened shredded coconutWhipped cream, fresh raspberries and toasted sweetened shredded coconut
Preparation
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.
