Ingredients8 h 50 m servings 521 cals
- 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.
Per Serving: 521 calories; 15.3 g fat; 84.1 g carbohydrates; 11.2 g protein; 125 mg cholesterol; 515 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...
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.