Coconut Apricot French Toast with Praline Rum Syrup

Total Time
35mins
Prep 15 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Praline Rum Syrup.
  2. Melt butter and add brown sugar, stirring until dissolved.
  3. Add orange juice, rum and Simmer lightly.
  4. Take off heat when consistency is a thick syrup.
  5. French Toast.
  6. Cutting through top crust of each bread slice, make a pocket.
  7. Carefully spread in a teaspoon apricot jam into each pocket.
  8. In a pie plate whisk the eggs, then add the milk, cinnamon and nutmeg.
  9. Soak each slice on both sides without becoming heavy and soggy with batter.
  10. Then dip into coconut flakes pressing lightly on both sides.
  11. Fry in a lightly oiled preheated pan until golden brown on both sides.
  12. Serve with a dollop of cool whip and drizzle syrup over.

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