2 ½ cups coconut milk (or whole milk), I like using canned coconut milk
½ cup honey
1 tbsp vanilla extract
1 tsp rose water
½ tsp cinnamon
¼ tsp fresh nutmeg
½ tsp salt
1 loaf challah bread, cut into 3/4-inch thick slices
2 pints fresh or frozen raspberries, plus fresh raspberries for topping
Maple syrup and powdered sugar, for serving
½ cup slivered almonds
¼ cup unsweetened flaked coconut
2 tbsp butter, cold
1 tbsp brown sugar
Grease a 9x13 inch-baking dish.
In a large bowl, whisk together the eggs, egg yolks, coconut milk (or milk), honey, vanilla, rose water, cinnamon, nutmeg and salt.
Submerge each piece of challah bread in the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the dipped sliced of challah in the prepared baking dish. Pour the remaining egg mixture over the bread slices in the baking dish. Add half the raspberries in between the slices and on top.
In another medium bowl, combine the slivered almonds, coconut flakes and brown sugar. Add the butter and use your hands to incorporate the butter into the almonds + coconut. Sprinkle the mix overtop the bread slices. Sprinkle a handful of raspberries overtop.
Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown, quickly loosely cover the French toast with foil.