Raspberry Coconut French Toast Slow Cooker Style

• 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

1. 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.
2. 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.

eggs, coconut milk, vanilla, bread, cream cheese, seedless raspberry jam, coconut, cream

Taken from www.tasteofhome.com/recipes/raspberry-coconut-french-toast-slow-cooker-style/ (may not work)