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| Baked Coconut French Toast with Pineapple-Rum Sauce |
"Add a few Caribbean aptitude to your wellknown French toast with coconut and pineapple."
Ingredients :
- French Toast:
- 6 big eggs
- 1 (thirteen.Five ounce) can light coconut milk
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- sixteen (1 1/4-inch thick) diagonal slices French bread
- 1 cup packed sweetened flaked coconut
- Pineapple-Rum Sauce:
- 1 (6 ounce) can unsweetened pineapple juice
- half of cup packed brown sugar
- 4 1/2 cups frozen pineapple chunks
- 2 tablespoons butter
- 2 tablespoons dark rum
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 8H50M |
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- Line a 13x18-inch sheet pan with parchment paper. Whisk eggs in a deep bowl, then whisk in coconut milk, sugar, vanilla, and salt until sugar is dissolved. Submerge each slice of bread in egg aggregate, turning over numerous instances, till saturated, then switch to organized sheet pan. Pour ultimate egg mixture over bread and relax, included with plastic wrap, at the least 8 hours or up to 24 hours.
- Preheat oven to 350 stages F (175 tiers C). Press coconut evenly into bread. Bake in top 0.33 of oven until cooked thru and golden, 30 to 35 minutes.
- Meanwhile, carry pineapple juice and brown sugar to a simmer over medium warmth, stirring. Add pineapple chunks and produce to a boil, stirring, then prepare dinner over medium-excessive warmness, stirring occasionally, 10 minutes. Add butter and rum and simmer, stirring, till butter is melted. Keep heat, included, off warmness.
- Serve French toast with warm pineapple-rum sauce.
Notes :
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