Raspberry Coconut French Toast Slow Cooker Style Recipes

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RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE



Raspberry Coconut French Toast Slow-Cooker Style image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h10m

Yield 12 servings.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 280 calories, Fat 12g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.

RASPBERRY COCONUT FRENCH TOAST SLOW-COOKER STYLE



Raspberry Coconut French Toast Slow-Cooker Style image

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

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 3h10m

Yield 12 servings.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 280 calories, Fat 12g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.

RASPBERRY BAKED FRENCH TOAST



Raspberry Baked French Toast image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving

Steps:

  • Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
  • Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

OVERNIGHT RASPBERRY FRENCH TOAST



Overnight Raspberry French Toast image

This is the perfect breakfast for cold winter mornings, or as breakfast for dinner!

Provided by Six Sisters Stuff

Number Of Ingredients 10

12 slices Texas Toast
6-8 large eggs
1/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
3 cups milk
2 cups of raspberries (I buy them frozen and then thaw them)
1/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup flour

Steps:

  • Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
  • In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).
  • Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.
  • Cover with foil and refrigerate for 8 hours (or overnight).
  • When ready to bake, preheat oven to 350 degrees.
  • Remove from refrigerator and sprinkle with raspberries.
  • In a small bowl, combine butter, flour, and brown sugar until completely incorporated. Drop in teaspoonfuls over the french toast.
  • Bake 35-40 minutes, until slightly puffy and golden.

RASPBERRY FRENCH TOAST CUPS



Raspberry French Toast Cups image

These individual treats are a delightful twist on French toast that make any morning special. "I made this recipe for my mom last Mother's Day, and we both enjoyed it," says Sandi Tuttle of Hayward, Wisconsin.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 2 servings.

Number Of Ingredients 14

2 slices Italian bread, cut into 1/2-inch cubes
1/2 cup fresh or frozen raspberries
2 ounces cream cheese, cut into 1/2-inch cubes
2 large eggs
1/2 cup whole milk
1 tablespoon maple syrup
RASPBERRY SYRUP:
2 teaspoons cornstarch
1/3 cup water
2 cups fresh or frozen raspberries, divided
1 tablespoon lemon juice
1 tablespoon maple syrup
1/2 teaspoon grated lemon zest
Ground cinnamon, optional

Steps:

  • Divide half of the bread cubes between two greased 8-oz. custard cups. Sprinkle with raspberries and cream cheese. Top with remaining bread. In a small bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate for at least 1 hour. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until golden brown, 25-30 minutes. , Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Add 1-1/2 cups raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly. , Gently stir the remaining berries into syrup. Sprinkle French toast cups with cinnamon if desired; serve with syrup.

Nutrition Facts : Calories 487 calories, Fat 19g fat (9g saturated fat), Cholesterol 252mg cholesterol, Sodium 356mg sodium, Carbohydrate 66g carbohydrate (32g sugars, Fiber 15g fiber), Protein 16g protein.

CHIA SEED, COCONUT, AND RASPBERRY FRENCH TOAST STICKS



Chia Seed, Coconut, and Raspberry French Toast Sticks image

This healthy breakfast is not only quick and easy but also delicious. A huge hit every time I serve it. Enjoy!

Provided by Joy

Categories     Breakfast and Brunch     French Toast Recipes

Time 20m

Yield 3

Number Of Ingredients 13

3 thick slices whole grain bread
¼ cup coconut
¼ cup chia seeds
¼ cup half-and-half
2 eggs
1 tablespoon white sugar
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoons unsalted butter, or as needed
½ cup fresh raspberries
½ cup vanilla yogurt
2 ounces maple syrup, or to taste

Steps:

  • Cut each bread slice into 4 even sticks.
  • Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
  • Heat a large skillet over medium heat and add butter.
  • Dip bread sticks in the batter until completely coated.
  • Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
  • Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
  • Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 48.1 g, Cholesterol 140.2 mg, Fat 15.3 g, Fiber 9.3 g, Protein 14.2 g, SaturatedFat 6.7 g, Sodium 658.7 mg, Sugar 23.9 g

COCONUT RASPBERRY COOKIES



Coconut Raspberry Cookies image

A coconut cookie with a raspberry jam filled center. You may also use lemon filling, strawberry, peach - whatever your preference.

Provided by Martha Driedger

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h30m

Yield 20

Number Of Ingredients 12

3 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 cups flaked coconut
1 ½ cups margarine, softened
¾ cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup water
¾ cup raspberry jam

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Mix flour, baking soda, salt, baking powder, and coconut together in a bowl. Set aside. Beat the margarine, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Beat in the vanilla extract and water with the last egg. Mix in the flour mixture until just incorporated. Add more flour if the dough becomes too sticky.
  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Make an indentation in each cookie using a 1/2 teaspoon size measuring spoon. Fill each cookie with the raspberry jam.
  • Bake in the preheated oven until slightly golden, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 44.4 g, Cholesterol 18.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 4.5 g, Sodium 379.3 mg, Sugar 25.9 g

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