Saturday, December 11, 2010

Caribbean Baked French Toast

This recipe was inspired by the French toast my sister and I had at a little cafe in Portland on this month’s Sister Day. We spent a good deal of time discussing how we could recreate it and I believe I have succeeded! Actually, I think I liked mine better…

Being made up, I don’t have exact measurements for everything, so the amounts may need to be adjusted to your tastes/opinion.

Melt 5 Tbsp butter in bottom of glass 9x13 baking dish.

Sprinkle with 1/3 cup brown sugar and some cinnamon, nutmeg and cloves.

Toast 1/3 cup coconut and 1/3 cup chopped hazelnuts in skillet on med-high heat until golden brown. Sprinkle on top of brown sugar.

Carribean toast 01

Place thick-cut slices of Italian bread in pan on top of topping in pan.

Carribean toast 02

Mix 4 eggs, 1 1/2 cups milk, 1/2 tsp vanilla, 1/2 tsp rum extract.

Pour egg mixture on top of bread making sure each slice is completely covered.

Cover and refrigerate overnight.

Preheat oven to 350 and let pan set out while oven warms. About 30 minutes is ideal.

Bake for 30-40 minutes until topping is bubbly and tops of bread are starting to turn brown.

Just before it is done baking warm some honey in a glass and stir in 1/2 tsp rum extract.

Serve French toast immediately topping side up, with sliced fresh bananas and the honey-rum syrup.

Carribean toast 03

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