Let’s assemble and cook this delightful French toast casserole:

1. Prepare the Coconut Custard:

• In a large mixing bowl, whisk together the large eggs, refrigerated sweetened coconut milk, and vanilla extract until well blended and smooth.

2. Layer Ingredients in Slow Cooker (First Half):

• Grease the insert of your 5- or 6-quart oval slow cooker with butter or non-stick cooking spray.
• Place half of the cubed French bread into the bottom of the greased slow cooker, spreading it out into an even layer.
• Arrange half of the cubed cream cheese pieces over the bread layer.
• Dollop or spoon half of the seedless raspberry jam over the cream cheese and bread.
• Sprinkle half of the sweetened shredded coconut over the jam.
• Pour half of the prepared egg and coconut milk mixture evenly over this first layer of ingredients.

3. Layer Ingredients in Slow Cooker (Second Half):

• Repeat the layers: Add the remaining cubed French bread.
• Top with the remaining cubed cream cheese, remaining raspberry jam, and remaining shredded coconut.
• Pour the remaining egg and coconut milk mixture evenly over the top layer. Gently press down on the bread if needed to help it absorb the custard.

4. Refrigerate Overnight (Crucial Soaking Step!):

• Cover the slow cooker insert (or the entire slow cooker if the insert isn’t removable) tightly with plastic wrap or its lid.
• Place in the refrigerator and let it soak overnight, or for at least 8 hours. This allows the bread to fully absorb the rich custard, which is essential for a moist, flavorful result.

5. Slow Cook:

• The next morning (or when ready to cook), remove the slow cooker insert from the refrigerator. Remove the plastic wrap if used. Place the insert into the slow cooker heating base.
• Cover the slow cooker with its lid. Cook on the LOW heat setting for 2 hours and 45 minutes to 3 hours and 15 minutes (2 3/4 – 3 1/4 hours).
• The French toast casserole is done when a knife inserted into the center comes out clean, and the custard is set. The top may be lightly golden, and the edges might be slightly puffed.

6. Rest and Serve:

• Turn off the slow cooker. Let the casserole rest for about 10-15 minutes before serving (it will be very hot).
• Serve warm, spooned into bowls. Top generously with whipped cream, fresh raspberries, and toasted sweetened shredded coconut, if desired.

The overnight soak is key to this recipe’s success