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.