I would like to take a few minutes to observe the deliciousness I have prepared for you. That’s right, let’s just take it in. The eggy bread. The caramelized pineapple. The buttery coconutty syrup. And topped with sprinkled coconut! It’s just heaven on a plate, don’t you think?
I’m sure you have noticed, but I truly can’t go more than a month without sharing a coconut-laden recipe with you. I’ve had an obsession with coconut since I was young. Coconut shampoo. Coconut-scented candles. Coconut Cream Pie. Coconut Ice Cream. Almond Joys. Mounds Bars. I love it all! Always have, Always will.
Oh, and don’t even get me going on the combination of Coconut + Fresh Pineapple! It’s just a tropical vacation right in my mouth, and I just can’t get enough! So when we were trying to decide what to make for Sunday brunch last week, it wasn’t that hard of a decision. We had a fresh pineapple, and the wife suggested either pancakes, waffles, or french toast with a pineapple compote. Gah, a woman after my heart! And well, you just can’t have fresh pineapple without coconut to compliment the flavor.
A few weeks ago, I mentioned how difficult it is to photograph delicious treats when you have a kiddo begging you to have a serving of their own. Can I just tell you that I was struggling a bit this time?! I just couldn’t wait to get this little photo shoot done and over with so I could try the first yummy bite. The waiting was torturous. But oh.em.gee. It was so worth it! This is seriously the best breakfast I think I have ever had in my life. Is it a bit like eating dessert for breakfast? Yes, a bit. But I balanced it out with a little Greek yogurt and blueberries. And I promise you, the few extra calories are absolutely worth it in this case. You can always counteract with some outdoor activity later in the day!
Please, I beg of you, you MUST try this out soon! Your tastebuds will thank you. Your kids will thank you. Your significant other will save you. Do it!
- 12 slices of bread
- 6 eggs
- 1 cup milk
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 a fresh pineapple , cored, and diced into small bite-sized pieces
- 3/4 cup brown sugar
- 3/4 cup water
- 1 teaspoon vanilla
- 1/2 cup butter
- 3/4 cup buttermilk
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon coconut extract
- 1/2 cup shredded coconut , for garnish (optional)
About two hours or so before your meal, start preparing your french toast Combine all french toast ingredients, except for bread, in a medium-sized bowl, whipping the eggs until mixed well with all other ingredients. Place bread in a deep 9x12 baking dish. It is okay to stack the bread on top of each other if it won't all fit in one layer. Pour egg mixture over the top of the bread. Place in the refrigerator for about an hour and a half when you will start preparing the compote and syrup.
To make coconut syrup, place buttermilk, butter, and sugar in a medium saucepan. Stir on medium heat until sugar dissolves and butter melts completely. At that point, bring mixture to a boil for 1 minute, stirring constantly.
Remove from heat and add baking soda and coconut extract, and continue to stir constantly. The syrup may foam up a bit, so be prepared to hold the pan over the sink while stirring in case it foams over. Once mixed, set aside and start on your pineapple compote.
In a frying pan, combine brown sugar, water, and vanilla. Heat to medium heat and stir occasionally until brown sugar dissolves. Once it's dissolved, spoon in the fresh pineapple, and increase heat to medium high or high. Let the mixture come to a slow bowl and stir occasionally, making sure it doesn't stick to the pan. While the mixture is starting to thicken up, get started on your french toast (with one eye still on the pineapple compote, of course).
Place your egg-soaked bread on skillet, warmed to medium-high heat. Fry for about 4-5 minutes on each side, until the bread is cooked through entirely and not egg-y at all.
Remember to check on your pineapple every so often, stirring occasionally, and turning down the heat to medium low once the liquid starts to evaporate and get soaked into the pineapple.
When the french toast is cooked and the pineapple has soaked up the majority of the liquid, it is time to plate up. Top your french toast with pineapple mixture and drizzle with coconut syrup. Feel free to sprinkle some shredded coconut on top for garnish.