Tropical French toast. Coconut milk, pineapple juice, a rum syrup poured on at the end. Whole grain bread works fine here, but brioche soaks up the custard better. Weekend breakfast or lazy brunch. Either way, it’s done in fifteen minutes.
How to Make Piña Colada French Toast
The custard mix
Coconut milk, pineapple juice, rum extract, one egg. Whisk it together and dip the bread properly, not just a quick swipe. You want it saturated.
Getting the crust right
Medium-high heat, no lid. You want a real crust on the outside, soft inside. Don’t rush it or you’ll get pale toast that feels like wet sponge. 
The rum syrup
Agave, dark rum, coconut extract. Stir and pour. No cooking required. Add the toasted coconut and pineapple on top last so they stay textured.
Piña Colada French Toast
- Total Time: 20 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Sweet French toast gets a tropical twist with pineapple and coconut. A simple rum syrup adds a boozy kick.
Ingredients
- 6 slices whole grain bread
- 1 (1) egg
- 1/4 cup coconut milk
- 1 tsp rum extract
- 3 tbsp pineapple juice
- 2 tbsp toasted coconut
- 2 tbsp crushed or chopped pineapple
- 1/4 cup agave nectar
- 2 tbsp dark rum
- 1 tsp coconut extract
Instructions
- In a bowl, mix the coconut milk, pineapple juice, rum extract, and egg.
- Dip each slice of bread in the mixture.
- Cook on a hot skillet over medium-high heat until golden and crisp on the outside.
- Arrange on a plate and top with coconut and pineapple.
- For the syrup:
- Mix the agave nectar, rum, and extract in a small container, and pour over toast as desired.
Notes
- For a richer flavor, use brioche or challah bread instead of whole grain.
- If you don’t have rum extract, substitute with 1 teaspoon of rum and 1/2 teaspoon of vanilla extract.
- Store leftover French toast in the refrigerator for up to 2 days. Reheat gently in a pan or toaster oven.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 5
- Cholesterol: 50
Frequently Asked Questions
Can I make this without rum or rum extract?
Yes. Skip the dark rum in the syrup and replace the rum extract with vanilla extract. You’ll still get the coconut and pineapple flavors.
What bread works best for this recipe?
Whole grain bread with a sturdy texture holds up best during soaking and cooking. Avoid anything too thin or soft, as it can fall apart in the custard mixture.
Can I prep the custard mixture the night before?
You can mix the coconut milk, pineapple juice, rum extract, and egg ahead of time and refrigerate it. Just give it a good whisk before dipping the bread.
