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Raspberry Coconut French Toast Slow-Cooker Style Recipe photo by Taste Recipes

Raspberry Coconut French Toast Slow-Cooker Style

Name: Raspberry Coconut French Toast Slow-Cooker Style
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 12 servings
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

Raspberry Coconut French Toast Slow-Cooker Style Recipe photo by Taste Recipes

4 reviews

Total Time

Prep: 20 min. + chilling Cook: 2-3/4 hours.

By Taste Of Home Editorial Team

Recipe by Teri Schloessmann, Tulsa, Oklahoma

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Mar. 06, 2023

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

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Test Kitchen tip

If you like extra crunch, toast the coconut before adding it to the slow cooker. Toasted chopped nuts would be tasty, too.

Test Kitchen Approved

Raspberry Coconut French Toast Slow-Cooker Style

4 reviews

Prep Time 10 min

Cook Time 3 hours

Yield 12 servings

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

Text Ingredients

Directions

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

1 cup (calculated without raspberries and toasted coconut): 280 calories, 12g fat (7g saturated fat), 112mg cholesterol, 338mg sodium, 35g carbohydrate (16g sugars, 1g fiber), 9g protein.

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