Coconut French Toast With Rum Syrup

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coconut french toast rum syrup

coconut french toast rum syrup

French Toast is a staple weekend meal at our place. Not only does it allow me to use up the bread that is past its prime but it can be done in 10 minutes or under which for someone that loves to sleep in and potter around quite a bit before making food, means that I can get my brunch eaten before 12 o'clock. I feel somewhat embarrassed at eating brunch after 12noon.

This is a quickish recipe with an extra step from the rum syrup. You could use maple syrup or honey but if you want a really special syrup, I would urge you to try this rum syrup which we both really quite smitten by. In fact, I might just make bottles of this to give to friends this Christmas as you can do it in a matter of minutes and adds to the coconut flavour of the French toast.

So tell me Dear Reader, what time do you sleep in until on weekends?

coconut french toast rum syrup

Coconut French Toast With Rum Syrup

An Original Recipe by Not Quite Nigella

Serves 2

  • 4 slices stale bread

  • 2 extra large eggs or 3 small eggs

  • 1 teaspoon vanilla extract or paste

  • 1/3 cup milk

  • 2 tablespoons sugar

  • 1/4 cup dessicated or shredded coconut

  • butter and oil for frying

Rum syrup

  • 1/2 cup white sugar

  • 4 tablespoons water

  • 1 tablespoon butter

  • 3 tablespoons rum

  • 1 teaspoon vanilla extract or paste

coconut french toast rum syrup

I promise you that it isn't grated cheese although I have to admit that the shredded coconut does look like it ;)

Step 1 - Beat eggs, milk, sugar, vanilla and coconut in a bowl. Heat frying pan with butter and oil on medium heat (I used 6 out of 10 on my hotplate. The oil is to ensure that the butter doesn’t burn, the butter is for taste but use all oil if you would prefer. Dip the slices of bread into egg mixture and fry until caramelised and golden on both sides. Repeat with remaining slices and set aside.

coconut french toast rum syrup

coconut french toast rum syrup

Step 2 - Using the same frypan (you could use a new saucepan but I prefer to have less dishes to wash), add the water and sugar and simmer on medium heat until syrupy, about 2-3 minutes. Then add the butter, rum and vanilla extract and simmer for about 2-3 minutes more until thick and syrupy and the alcohol is cooked off. Serve with the French toast.