bcmom's kitchen

bcmom's kitchen

Sunday, February 2, 2014

Pineapple Coconut Rum French Toast

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal!  My secret blog assignment this month was Daily Dish Recipes, a really great blog written by Nicole, a crazed mom of 5 teens who loves cooking, writing, photography, blogging, and scrapbooking, among other things.  And in her spare time, she...  Well, never mind - on to the recipes!

Again, I had a difficult time choosing just one.  Having no idea what kind of recipe I wanted to try, I just started scrolling through Nicole's blog.  Her Green Onion Egg & Toast Tarts look really good, and so does this Coconut Vanilla Kahlua Cow.  I must admit, I'm a bit jealous of those posts sponsored by Kahlua.  I've loved Kahlua ever since my college roommate introduced me to it - for breakfast, on her cornflakes! (with milk)

Speaking of breakfast, when I saw this recipe for Pineapple Rum French Toast, I knew it was the one!   And, oh, was I right.  This stuff is amazing!  Sweet and crunchy and gooey and just plain yummy!

Pineapple Coconut Rum French Toast
Adapted from Daily Dish Recipes

  • 1/2 cup butter
  • 12 slices bread
  • 1 cup brown sugar, divided into two ½ cup measurements
  • 2 teaspoons cinnamon, divided into 1 teaspoon measurements
  • 1 (20 oz.) can crushed pineapple, drained or ½ cup to 1 cup chopped fresh pineapple
  •  5 eggs
  • 1/4 cup Malibu coconut rum
  • 1-1/4 cup milk
  • shredded coconut, optional (I used about 2 T. unsweetened coconut)
  1. Melt the butter and pour into a 9×13 pan.
  2. Lay 6 pieces of bread in the pan, and spread 1/2 of the pineapple across all the slices of bread.  Sprinkle 1/2 cup of brown sugar on top of the pineapple and sprinkle 1 teaspoon of cinnamon across everything.  If desired, sprinkle shredded coconut on top.
  3. Place the remaining 6 pieces of bread on top of each of the original slices, like a sandwich, and repeat the process again - layer of pineapple, layer of brown sugar. Sprinkle the other teaspoon of cinnamon across the top and then the coconut.
  4. In a bowl, whisk the eggs, coconut rum, and milk together. Pour this over the entire dish.
  5. Cover with foil and refrigerate for at least 1 hour, but preferably overnight.
  6. When ready to bake, remove from refrigerator, leave covered and bake in a 350° oven for 30 minutes. Uncover and return to oven for 10-15 more minutes or until lightly browned.
  7. Remove from oven and let sit for 10-15 minutes before serving. 
Serves 6

Nicole's recipe called for coconut milk and rum extract, but I didn't have any coconut milk, and my rum extract didn't smell like I thought it should.  So, I used the Malibu for the rum and coconut flavors and added the shredded coconut to get more coconut flavor.

With the brown sugar and the butter in this, you don't really need any extra syrup, but it's also good with a little extra drizzled over the top.  I made some with brown sugar, water and coconut oil that was really good, with that extra bit of coconut flavor.  I will definitely be making this again! 

And, since I always have such a hard time picking a recipe - have you noticed what amazing recipes all of our Secret Recipe Club member post? - I made Nicole's Potluck Corn, Black Bean & Cilantro Salsa Dip, too.  Be sure to visit her blog for that recipe, but let me tell you, it is really good!

  © Blogger template 'Totally Lost' by Ourblogtemplates.com 2008 - Header credit: Steve Wampler

Back to TOP