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.