Ingredients
-
-
1
-
1
-
2
-
2
-
2
-
-
1/2
-
-
2/3
-
-
-
-
-
Directions
Rum French Toast Crunch,Ahoy, mateys! Looking for a hearty and delicious breakfast before you set sail? Delight in the flavors of this rum-enhanced French Toast with a crunchy topping! It beats hard tack any day. Me crew enjoys it with a side of sausage links (meat or vegetarian friendly ones, as desired). Enjoy! (This recipe was created for the Raiders of the Lost Pantry pirate contest in the Contests & Events forum – come check out the forum!)
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Steps
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1
Done
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Whisk Together Evaporated Milk, Rum, Eggs, and Salt, and Pour Into a Long Dish Good For Dipping (use a 9x13 Rectangular Glass Dish and Put in the Bread Slices Two at a Time). Set Aside. |
|
2
Done
|
Prepare Topping -- Preheat Oven to 325f Combine Macadamia Nuts, Coconut, Butter and Honey, and Mix Well. Sprinkle With Brown Sugar and Cinnamon. |
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3
Done
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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
Done
|
Remove from Oven and Stir in Raisins. Set Aside. |
|
5
Done
|
While the Topping Is Baking, Heat 1 Tablespoon Butter Over Medium Heat in a Large Skillet That Can Contain Two Slices of Bread. |
|
6
Done
|
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
Done
|
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. |
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8
Done
|
Repeat Until All 8 Pieces Are Cooked. |
|
9
Done
|
For the Drizzle, Combine Syrup and Rum and Mix Well. If Desired, Warm Through in a Small Saucepan on the Stove. |
|
10
Done
|
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. |
