Pineapple Rum French Toast
This recipe contains all the flavor ingredients typically associated with cozy, home-made dessert delights that are sure to put a smile on people’s faces: sugar, cinnamon, coconut and rum! it is perfect for Sunday brunch or, let’s be honest, any day of the week you need to feel a bit pampered!
Ingredients:
Photo Credit: www.alwaysbcmom.com
- ½ C. Butter
- 12 Slices Bread
- 1 C. Brown Sugar, divided into two ½ cup measurements
- 2 tsp. Ground Cinnamon, divide into 1 teaspoon measurements
- 1 C. Canned Crushed Pineapple
- 5 Eggs
- 1¼ C. Coconut Milk
- ¼ C. Dark Rum
- Sweetened Shredded Coconut, to taste
Directions:
- Melt butter in a saucepan then pour into a 9×13 casserole dish.
- Layer 6 pieces of bread into the dish. Spread the chopped pineapple across all the slices of bread.
- Sprinkle ½ cup of brown sugar on top of the pineapple then sprinkle 1 teaspoon of cinnamon and shredded coconut across everything.
- Place the next 6 pieces of bread on top of each of the original slices (like a sandwich) and repeat the process again: layer of pineapple, layer of brown sugar and sprinkle the remaining teaspoon of cinnamon and the shredded coconut across the top.
- In a mixing bowl, whisk together the eggs, coconut milk and dark rum. Pour this over the entire dish.
- Cover with foil and refrigerate for at least 1 hour. If you can refrigerate overnight it is better, gives bread time to really absorb the liquid and flavors.
- Take the dish out of the refrigerator and preheat oven to 350°F. Leave dish covered with foil and bake for 30 minutes. Remove the foil and return to oven for 15 minutes. Ready to Serve!
- Options: Sprinkle powdered sugar and more coconut and serve with pancake syrup (or maple syrup), butter and whipped cream.
