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

Image removed for printing

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 doesnt 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.

Image removed for printing

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.