Baked Coconut French Toast With Pineapple Rum Sauce Recipes

Steps:

• Whisk the eggs, coconut milk and vanilla together in a wide, shallow bowl. Dunk the brioche slices into the mixture, letting each sit in the bowl for 1-2 mins on each side to soak up the liquid. The mixture should be completely absorbed by the brioche before cooking.
• Heat the oven to 200C/180C fan/gas 6. To prepare the pineapple, cut away the skin, leaves and any eyes, then slice the flesh into long, chunky pieces (you'll need about three per person). Cut out the tough core and discard. Place the pineapple pieces in a small baking dish, drizzle over the maple syrup and sprinkle with allspice. Roast for 15 mins, turning halfway through and brushing with the sticky syrup in the dish.
• Meanwhile, melt the butter in a frying pan over a low-medium heat until foaming. Scatter the desiccated coconut over a plate, and dip in each side of the soaked brioche slices to coat. (The bread will be very delicate, so do this carefully.) Cook the brioche slices for 3-4 mins on each side until golden and cooked through. Divide between two plates, then top each with a dollop of yogurt, three of the roasted pineapple pieces, then drizzle over any juices from the roasting tin.

Steps:

• In a large bowl, beat eggs; add milk, sugar and cinnamon. Add bread, a few slices at a time; let soak for 1 minute on each side. Coat both sides with coconut. Place on greased baking sheets. , Bake at 475° for 5 minutes on each side or until golden brown and cooked through. Serve with syrup if desired.

Steps:

• Preheat oven to 275°F. Arrange bread on a rimmed baking sheet and toast, flipping once halfway through, until dry but not browned, 20-30 minutes. This will help the bread absorb the coconut milk without sogging out.
• While bread toasts, drain pineapple cubes, reserving juice. Heat 1 Tbsp. oil in a medium skillet over medium. Cook pineapple, stirring occasionally, until golden brown, about 10 minutes. Add juice, 1 cup sugar, 1/4 tsp. salt, and 1/2 cup water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until pineapple breaks down a little and juice is syrupy and thick, 10-12 minutes. Transfer to a medium bowl and cover with a kitchen towel to keep warm.
• Whisk coconut milk, vanilla, and remaining 1 Tbsp. sugar and 1/4 tsp. salt in a large bowl.
• Heat 1 Tbsp. oil in a nonstick skillet over medium-high. Working in batches, dip each slice of bread into coconut milk mixture and let soak about 15 seconds. Flip and soak 15 more seconds. Cook, flipping halfway through, until golden brown on each side, 3-4 minutes per side. Repeat with remaining bread, brushing skillet with more oil between batches.
• Arrange toast on a platter. Top with pineapple pieces and syrup.

Steps:

• 1. Preheat oven to 350°F. Lightly coat bottom of 9-inch baking dish with oil; set aside.
• 2. Place Pineapple-Rum Sauce ingredients in a food processor, and puree until smooth. Set aside.
• 3. Place flour in a shallow dish. Crack eggs into a separate shallow dish, and beat with a fork until smooth. Place grated coconut in a separate shallow dish.
• 4. Dredge scallops in the flour, turning 2 or 3 times until well coated. Then roll scallops in the beaten egg until coated on all sides. The roll scallops in coconut until well coated.
• 5. Placed coconut-covered scallops in baking sheet so they don't overlap. Bake for 15 to 18 minutes or until the coconut begins to turn a light golden brown (but don't let the coconut burn).
• 6. While the scallops are baking, warm the Pineapple-Rum Sauce (for about 3 to 4 minutes in a saucepan over medium heat on the stove, or about 30 to 45 seconds in a microwave oven).
• 7. For each serving, arrange 3 coconut-encrusted scallops on each plate, and spoon about 1/4 cup of the warm Pineapple-Rum Sauce over the scallops. Serve immediately while still warm.

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
• Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
• Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
• Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
• *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.

Steps:

• Spray the inside of a 9x13-inch baking dish with cooking spray.
• Arrange bread slices in a single layer in the prepared baking dish.
• Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
• Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
• Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.