Cube 1 loaf of bread and add to the crock pot. Top with coconut flakes.
Juice 2 limes.
In a medium bowl, beat coconut milk, eggs, sugar, melted butter, coconut extract, and lime juice. Pour over the bread and coconut flakes and toss to evenly coat. Zest 1 lime over the top of the bread.
Cover, and cook on low heat for 2 ½ to 3 hours, or until a knife inserted in the center comes out clean.
Serve warm with whipped cream and lime slices. Garnish with additional coconut flakes and lime zest if desired. Enjoy!
Notes
All types can be used from white sandwich bread, brioche, baguettes, white sourdough, or even croissants.
If you like nuts, consider adding crushed pecans. You can also add chocolate chips or raisins. For a spicier touch, consider a splash of brandy or dark rum. Give it another kich in taste by adding a teaspoon ground cinnamon.
To make ahead of time: Combine all of the ingredients and store them in an airtight Ziploc bag and place in the fridge overnight. When you're ready to cook it (within 24 hours), add everything to the slow cooker and cook as directed.