Coconut crusted jamaican toast with rum praline and fresh whipped cream

Coconut Crusted Jamaican Toast with Rum Praline and Fresh Whipped Cream recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the tropical flavors of the Caribbean with this irresistible recipe for Coconut Crusted Jamaican Toast with Rum Praline and Fresh Whipped Cream. This delightful dish combines the crunchiness of coconut-crusted bread with the rich and sweet flavors of rum praline and fluffy whipped cream. The combination of textures and flavors creates a truly decadent breakfast or brunch experience that will transport you to the sun-soaked beaches of Jamaica. With its unique blend of coconut, rum, and creamy goodness, this recipe is sure to become a favorite among both coconut lovers and brunch enthusiasts alike.

Keywords: Coconut crusted, Jamaican toast, rum praline, fresh whipped cream, tropical flavors

Coconut crusted jamaican toast with rum praline and fresh whipped cream details

Coconut crusted jamaican toast with rum praline and fresh whipped cream, recipe Rating: 4.9
Number of votes:150

Ingredients:

2 French Baguettes or 1 Italian loaf

6 eggs

1 cup milk

1 Tablespoon ground cinnamon

1 Tablespoon ground nutmeg

2 cups coconut flakes

vegetable oil

Praline Syrup

1/2 pound brown sugar

1/2 stick (1/4 cup) salted sweet cream butter

1/2 ounce spiced rum

1/2 ounce creme de banana

1 ounce orange juice

Whipped Cream

8 ounces heavy whipping cream

2 Tablespoons vanilla extract

1 cup sugar

Jamaican Toast:Make a basic eggwash with the eggs and milk. Season the eggwash with the cinnamon and nutmeg. Cut 1-inch slices of toast on a bias from the French baguette (3 to 4 for each serving). Soak each slice on both sides without them becoming heavy and soggy with batter (about 10 seconds each side). Then dip lightly or sprinkle coconut flakes on both sides. Fry in a lightly oiled preheated pan until golden brown on both sides. Remove from pan to plate and drizzle with Rum Praline. Serve with a large dollop of fresh whipped cream and fresh fruit.

Rum Praline Syrup:Melt 1/2 stick butter and add brown sugar, stirring until incorporated. Add orange juice, spiced rum, and creme de banana. Simmer lightly and take off heat when consistency is a thick syrup.

Fresh Whipped Cream:In a blender, food processor, mixer, or by hand, whisk whipping cream until it has formed nearly stiff peaks. Stir in vanilla extract and sugar. Continue whipping until peaks are stiff. Do not over whip.

Serves:4 to 6