This French toast eases right in to summertime.
By Michelle Keith
This is āadultā French toast. Mainly because there is a tad bit of dark rum in the āsyrupā. Pineapple and coconut need rum, thoughā¦. right? This French toast that has been bathed in coconut milk and pineapple juice and then slathered with a sweet rum an agave glaze.
PrintPiƱa Colada French Toast
This French toast eases right in to summertime.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 3 1x
- Category: Side
Ingredients
Scale
- 6 slices whole grain bread
- 1 egg
- Ā¼ cup coconut milk
- 1 teaspoon rum extract
- 3 tablespoons pineapple juice
- 2 tablespoons toasted coconut (garnish)
- 2 tablespoons crushed or chopped pineapple
For syrup:
- Ā¼ cup agave nectar
- 2 tablespoons dark rum
- 1 teaspoon coconut extract
Instructions
- In a bowl, mix the coconut milk, pineapple juice, rum extract and egg.
- Dip each slice of bread in mixture.
- Cook on a hot skillet over med-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.
