Coconut French Toast With Rum Syrup

Dear Reader, I am a terrible sleeper. I wake up at the slightest noise and love to sleep long and deep so earplugs are my best friend. I love to sleep in on the weekend and if I have an early appointment, I am always slightly resentful. Even if it's something monumental, I'll still inwardly kvetch at the idea of rising early on a weekend. So the Queen wants to meet me? "Humph, aren't we almost a republic?" I'd say. "I hope there are some sandwiches" I'll mutter to myself. I should add that apart from when I wake up, I try to conduct myself with alacrity but there is a time between waking and my first cup of tea where I am quite frankly quite surly ;)

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 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

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.

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.