Add some Caribbean flair to your standard French toast with coconut and pineapple.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
8 hrs
total:
8 hrs 50 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
French Toast:
Pineapple-Rum Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

521 calories; protein 11.2g 23% DV; carbohydrates 84.1g 27% DV; fat 15.3g 24% DV; cholesterol 125mg 42% DV; sodium 514.9mg 21% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/03/2017
I first saw this recipe in the current edition (April 2017) of Allrecipes magazine . It looked interesting so I thought I would try it. I made it almost exactly as written. The only changes I made was adjusting the recipe for 2 people. I also did not use frozen pineapple for the sauce. I used fresh. I topped the bread just before baking with a little cinnamon. It was delicious. Impressive and very easy. Husband said, "you ought to open a restaurant" that is how much he liked it. I made the pineapple rum sauce the day before and also the french toast except for baking as the recipe calls for. Sunday morning, all I had to do is top the bread with the coconut and cinnamon, bake it and warm the sauce. I also served it with bacon and some strawberries. Try it. This one is a winner. Read More
(9)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/02/2017
I first saw this recipe in the current edition (April 2017) of Allrecipes magazine . It looked interesting so I thought I would try it. I made it almost exactly as written. The only changes I made was adjusting the recipe for 2 people. I also did not use frozen pineapple for the sauce. I used fresh. I topped the bread just before baking with a little cinnamon. It was delicious. Impressive and very easy. Husband said, "you ought to open a restaurant" that is how much he liked it. I made the pineapple rum sauce the day before and also the french toast except for baking as the recipe calls for. Sunday morning, all I had to do is top the bread with the coconut and cinnamon, bake it and warm the sauce. I also served it with bacon and some strawberries. Try it. This one is a winner. Read More
(9)
Rating: 4 stars
08/10/2017
I did not make any changes and the next time I will pan fry it in butter and top it with the coconut and pineapple sauce. Mine was too dry. Read More
(1)
Rating: 5 stars
04/30/2017
Delicious and easy. Great for a lazy weekend breakfast. Read More
(1)
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Rating: 5 stars
06/30/2020
I made this for Father’s Day and got rave reviews. I put it in the fridge for about 8 hours and it was perfect and moist. Read More
Rating: 5 stars
03/26/2020
Great stuff! I added some sliced bananas to the rum caramel sauce and it was a great tropical French toast. My husband loves coconut, pineapple, bananas foster and French toast, and this brought it all together. Thank you! Read More
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