Baked Coconut French Toast with Pineapple-Rum Sauce

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

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Serve

Step: 5

with warm pineapple-rum sauce.

Per Serving: 521 calories; protein 11.2g; carbohydrates 84.1g; fat 15.3g; cholesterol 125mg; sodium 514.9mg.

Eat best breakfast to continue the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me energy to make on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and helps keep you feeling full all day , and not want likely grab a side food out of the street food before lunchtime.

Make fruit a at 7.00 clock habit is easy . Simply put the fruit in your fridge next to the milk or on the table next to your grain pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.