Overnight raspberry-coconut cream stuffed french toast
 
 
Ingredients
  • 1 loaf French bread
  • 8 eggs
  • 1 cup milk
  • 1 cup light cream
  • ½ cup cream of coconut
  • 1 tsp vanilla
  • ¾ cup sugar
For the middle layer
  • 4 oz light cream cheese
  • ¼ cup cream of coconut
  • ¼ cup flaked coconut
  • 1 cup fresh or frozen raspberries
Instructions
  1. Slice the French bread into cubes and set aside.
  2. Crack the eggs into a large bowl.
  3. Whisk the milk, cream, cream of coconut, vanilla and sugar into the eggs.
For the middle layer
  1. Combine the cream cheese, cream of coconut and flaked coconut.
To assemble
  1. Layer half the French bread in a 9 inch baking dish.
  2. Spread the cream cheese mixture evenly over top and sprinkle with raspberries.
  3. Top with the remaining bread and pour the egg mixture over top, completely soaking all the pieces.
  4. Cover with plastic wrap and refrigerate overnight.
  5. In the morning, preheat the oven to 350 degrees.
  6. Bake the French toast covered with foil for 30 minutes.
  7. 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/