From the kitchen
Pineapple Coconut French Toast
Challah bread soaked in a spiced coconut milk egg custard, served with grilled pineapple for a genuinely tropical brunch centerpiece.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 4 large Eggs
- 3/4 cup Canned Coconut Milk, well shaken
- 1 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- 8 thick slices Challah Bread
- 4 Pineapple Rings
- Butter, for the pan
- Maple Syrup, for serving
Method
- Whisk the eggs, coconut milk, cinnamon, and vanilla together in a wide, shallow dish.
- Dunk each slice of challah, letting it soak 15 to 20 seconds per side.
- Grill or pan-sear the pineapple rings until caramelized, about 2 minutes per side; set aside.
- Melt butter in a skillet over medium heat and cook the soaked bread 3 to 4 minutes per side until deep golden.
- Serve the French toast topped with grilled pineapple and warm maple syrup.
Kitchen note
Coconut milk's fat content means this custard browns a little faster than a dairy version — keep the heat at medium rather than medium-high so the outside doesn't scorch before the center sets.
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