Combine eggs, milk, and vanilla in a large bowl.
Lightly dip bread slices in egg mixture; pat shredded coconut onto both sides of bread.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bread slices, and cook 4 minutes on each side until golden.
Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave on HIGH 30 seconds. Serve over French toast.
The CarbLovers Diet
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