Description
 Ever wondered how to wake up to a breakfast that’s as indulgent as it is effortless? Picture savoring Raspberry Coconut French Toast Slow-Cooker Style, where tender French bread soaks up a creamy coconut-egg custard, swirled with tart raspberry jam and sweet coconut, then topped with whipped cream and fresh raspberries.
Ingredients
Each ingredient in Raspberry Coconut French Toast contributes to its creamy, sweet, and tangy profile. Substitutions make it adaptable to your pantry.
- Large Eggs (6): Create a rich, custardy base. Substitution: Egg substitute or 1.5 cups liquid egg whites.
- Refrigerated Sweetened Coconut Milk (1.5 cups): Adds creamy, tropical sweetness. Substitution: Canned coconut milk (light or full-fat) or almond milk with 1 tbsp sugar.
- Vanilla Extract (1 tsp): Enhances sweetness and aroma. Substitution: Almond extract or vanilla bean paste.
- French Bread (1 lb loaf, cubed): Soaks up custard for a soft texture. Substitution: Brioche, challah, or gluten-free bread.
- Cream Cheese (8 oz, cubed): Adds creamy, tangy pockets. Substitution: Mascarpone or Neufchâtel cheese for a lighter option.
- Seedless Raspberry Jam (2/3 cup): Provides tart, fruity swirls. Substitution: Strawberry jam, blueberry jam, or fresh crushed raspberries.
- Sweetened Shredded Coconut (½ cup): Adds texture and sweetness. Substitution: Unsweetened coconut or chopped nuts like almonds.
- Whipped Cream: Offers a light, creamy topping. Substitution: Whipped coconut cream or Greek yogurt.
- Fresh Raspberries: Add vibrant color and tartness. Substitution: Frozen raspberries (thawed) or blackberries.
- Toasted Sweetened Shredded Coconut: Provides crunchy, nutty garnish. Substitution: Toasted slivered almonds or omit.
Why These Ingredients Matter:
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- Eggs and coconut milk create a luscious custard that binds the bread.
- Raspberry jam and coconut add contrasting sweet-tart and tropical flavors.
- French bread and cream cheese ensure a hearty, creamy texture.
- Slow cooking melds flavors overnight, making mornings effortless.
Instructions
Let’s make Raspberry Coconut French Toast with clear steps and tips to ensure it’s creamy, flavorful, and perfectly cooked.
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- Prepare the Custard (5 minutes):
- In a large bowl, whisk 6 large eggs, 1.5 cups refrigerated sweetened coconut milk, and 1 tsp vanilla extract until well blended. Tip: Whisk thoroughly to ensure eggs are fully incorporated; use room-temperature eggs for smoother blending.
- Assemble the Layers (7 minutes):
- Grease a 5- or 6-quart slow cooker with cooking spray or butter.
- Place half of the cubed 1 lb French bread in the slow cooker.
- Scatter half of the 8 oz cubed cream cheese, ⅓ cup seedless raspberry jam (drop by spoonfuls), ¼ cup sweetened shredded coconut, and half of the egg mixture over the bread.
- Repeat layers with the remaining bread, cream cheese, ⅓ cup jam, ¼ cup coconut, and egg mixture. Tip: Cube bread into 1-inch pieces for even soaking; distribute jam and cream cheese evenly for balanced flavor in every bite.
- Chill Overnight (8-12 hours):
- Cover the slow cooker insert with its lid or plastic wrap and refrigerate overnight (8-12 hours) to let the bread absorb the custard. Tip: Ensure the slow cooker insert is refrigerator-safe; chilling enhances texture and flavor absorption.
- Slow Cook the French Toast (2.75-3.25 hours):
- Place the insert in the slow cooker base.
- Cover and cook on low for 2.75-3.25 hours, until a knife inserted in the center comes out clean (no wet custard remains). Tip: Avoid lifting the lid during cooking to maintain heat; check at 2.75 hours to prevent overcooking, as slow cookers vary.
- Serve (5 minutes):
- Serve warm, scooping portions (about ¾-1 cup each for 8-10 servings) onto plates or into bowls.
- Top each serving with a dollop of whipped cream, a handful of fresh raspberries, and a sprinkle of toasted sweetened shredded coconut. Tip: Toast coconut in a skillet over medium heat for 2-3 minutes until golden; let the dish cool slightly (5 minutes) for easier scooping.
