Description
Sweet French toast gets a tropical twist with pineapple and coconut. A simple rum syrup adds a boozy kick.
Ingredients
Units
Scale
- 6 slices whole grain bread
- 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