Overnight raspberry-coconut cream stuffed french toast
- 1 loaf French bread
- 8 eggs
- 1 cup milk
- 1 cup light cream
- ½ cup cream of coconut
- 1 tsp vanilla
- ¾ cup sugar
- 4 oz light cream cheese
- ¼ cup cream of coconut
- ¼ cup flaked coconut
- 1 cup fresh or frozen raspberries
- Slice the French bread into cubes and set aside.
- Crack the eggs into a large bowl.
- Whisk the milk, cream, cream of coconut, vanilla and sugar into the eggs.
- Combine the cream cheese, cream of coconut and flaked coconut.
- Layer half the French bread in a 9 inch baking dish.
- Spread the cream cheese mixture evenly over top and sprinkle with raspberries.
- Top with the remaining bread and pour the egg mixture over top, completely soaking all the pieces.
- Cover with plastic wrap and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees.
- Bake the French toast covered with foil for 30 minutes.
- Uncover and continue baking another 30 minutes. Let sit for 10 minutes before serving.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2014/12/raspberry-coconut-stuffed-french-toast/
3.5.3251