Pina Colada French Toast Orange Syrup Recipes

Steps:

• Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
• Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.

Steps:

• Combine all ingredients. Cover and store in the refrigerator up to 4 days.

Steps:

• In a small bowl, combine 1/3 cup pineapple juice, 1/4 tsp coconut extract, and egg white.
• Beat with a fork or wire whisk until blended.
• Place bread slices in a shallow pan and pour egg white mixture over bread.
• Turn bread so that both sides soak up mixture.
• Melt 1 tsp of the margarine in a preheated nonstick skillet or griddle.
• Sprinkle half of the coconut in the pan and add the bread.
• Sprinkle the bread with the remaining coconut and dot with remaining margarine.
• Cook until toast is lightly browned on both sides, turning several times.
• While toast is cooking prepare sauce.
• In a small saucepan, combine pineapple juice, cornstarch, and sugar, mixing well to dissolve cornstarch.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Boil 1 minute, stirring.
• Remove from heat, stir in coconut extract, and cover.
• To serve, place a slice of toast on each of 2 plates.
• Spoon sauce over toast.

Steps:

• Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
• Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
• Recut French toast into 8 separate slices. Serve with warm orange syrup.