Rum French Toast Crunch
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 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
- 1/4 cup maple syrup
- 1 -2 tablespoon rum, to taste
Recipe
- 1 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.
- 2 prepare topping -- preheat oven to 325°f combine macadamia nuts, coconut, butter and honey, and mix well. sprinkle with brown sugar and cinnamon.
- 3 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.
- 4 remove from oven and stir in raisins. set aside.
- 5 while the topping is baking, heat 1 tablespoon butter over medium heat in a large skillet that can contain two slices of bread.
- 6 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.
- 7 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.
- 8 repeat until all 8 pieces are cooked.
- 9 for the drizzle, combine syrup and rum and mix well. if desired, warm through in a small saucepan on the stove.
- 10 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.
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