Baked Coconut French Toast with Pineapple-Rum Sauce recipe
All Recipes Breakfast and Brunch Recipes French Toast Recipes
Ingredients
- 6 large eggs 1 (13.5 ounce) can light coconut milk 2 tablespoons white sugar 1 teaspoon vanilla extract ¼ teaspoon salt 16 (1 1/4-inch thick) diagonal slices French bread 1 cup packed sweetened flaked coconut 1 (6 ounce) can unsweetened pineapple juice ½ cup packed brown sugar 4 ½ cups frozen pineapple chunks 2 tablespoons butter 2 tablespoons dark rum
Nutrition Info
- 520.7 caloriescarbohydrate: 84.1 gcholesterol: 125 mgfat: 15.3 gfiber: 3.7 gprotein: 11.2 gsaturatedFat: 8.3 gservingSize: -sodium: 514.9 mgsugar: 52.7 gtransFat: : -unsaturatedFat: : -
Directions Baked Coconut French Toast with Pineapple-Rum Sauce
Directions
-
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 mixture, turning over several times, until saturated, then transfer to prepared sheet pan. Pour remaining egg mixture over bread and chill, covered with plastic wrap, at least 8 hours or up to 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Press coconut evenly into bread. Bake in upper third of oven until cooked through and golden, 30 to 35 minutes.
Meanwhile, bring pineapple juice and brown sugar to a simmer over medium heat, stirring. Add pineapple chunks and bring to a boil, stirring, then cook over medium-high heat, stirring occasionally, 10 minutes. Add butter and rum and simmer, stirring, until butter is melted. Keep warm, covered, off heat.
Serve French toast with warm pineapple-rum sauce.