Grease a 9x13 inch-baking dish.
In a large bowl, whisk together the eggs, egg yolks, coconut 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 slices 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 over 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 too quickly, loosely cover the French toast with foil.
