This decadent breakfast dish combines the sweetness of coconut and the tropical flavors of pineapple and rum to create a truly indulgent experience. Perfect for a lazy weekend brunch or a special occasion, this Baked Coconut French Toast with Pineapple Rum Sauce is sure to impress your guests and leave them craving for more.
Ingredients
- 1 loaf of French bread, sliced
- 4 eggs
- 1 cup coconut milk
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter, melted
- 1 can of pineapple chunks
- 1/4 cup brown sugar
- 1/4 cup rum
- 1/4 cup coconut cream
Directions
- Preheat the oven to 350°F and grease a baking dish.
- In a bowl, whisk together eggs, coconut milk, shredded coconut, sugar, vanilla extract, cinnamon, and salt.
- Dip each slice of French bread into the egg mixture, making sure to coat both sides.
- Place the coated bread slices in the prepared baking dish.
- Drizzle melted butter over the bread slices and sprinkle with additional shredded coconut.
- Bake in the oven for 30-35 minutes, or until the French toast is golden brown and cooked through.
- In the meantime, prepare the pineapple rum sauce by combining pineapple chunks, brown sugar, rum, and coconut cream in a saucepan.
- Cook over medium heat until the sauce thickens and the pineapple is caramelized.
- Serve the Baked Coconut French Toast with the warm Pineapple Rum Sauce on top. Enjoy!
