Recipe by Starrynews
Ahoy, mateys! Looking for a hearty and delicious breakfast before you set sail? Delight in the flavors of this rum-enhanced French Toast with a crunchy topping! It beats hard tack any day…. Me crew enjoys it with a side of sausage links (meat or vegetarian friendly ones, as desired). Enjoy! (This recipe was created for the Raiders of the Lost Pantry pirate contest in the Contests & Events forum - come check out the forum!)
Top Review by Susie D
I made this as "breakfast for dinner" and served with sausage links. The french toast is rich & the flavors excellent. I particularly liked the crunch topping. I did whimp out and use rum extract rather the rum. This would be great Sunday breakfast too. Thank you for sharing the recipe & good luck in the contest!
- 1 cup macadamia nuts, chopped
- 1 cup desiccated coconut
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 2 tablespoons brown sugar
- cinnamon, to taste
- 1⁄2 cup raisins
- 2⁄3 cup evaporated milk
- 1⁄4 cup rum
- 3 eggs
- salt, to taste
- 8 slices bread
- 4 tablespoons butter, divided
Rum syrup drizzle
- 1⁄4 cup maple syrup
- 1 -2 tablespoon rum, to taste
Directions See How It's Made
- Whisk together evaporated milk, rum, eggs, and salt, and pour into a long dish good for dipping (I use a 9x13” rectangular glass dish and put in the bread slices two at a time). Set aside.
- Prepare topping -- Preheat oven to 325°F Combine macadamia nuts, coconut, butter and honey, and mix well. Sprinkle with brown sugar and cinnamon.
- Bake until lightly golden, about 12-15 minutes. Be aware that macadamia nuts will go from toasted to burned quickly, so keep a close eye on them if keeping them in longer.
- Remove from oven and stir in raisins. Set aside.
- While the topping is baking, heat 1 tablespoon butter over medium heat in a large skillet that can contain two slices of bread.
- Dip two pieces of bread into the milk mixture and let soak for a few seconds. Flip over and let the second side soak for a few seconds.
- When butter is melted, add both slices of bread and let cook until golden brown, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes.
- Repeat until all 8 pieces are cooked.
- For the drizzle, combine syrup and rum and mix well. If desired, warm through in a small saucepan on the stove.
- To serve, cut each piece of toast in half diagonally. Place four halves on each plate. Sprinkle with the crunch mixture and add a small drizzle of rum syrup. Serve with any extra crunch and maple syrup on the table to add as desired.