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

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.
This recipe for Coconut Crusted Jamaican Toast with Rum Praline and Fresh Whipped Cream is a delightful twist on traditional French toast. The combination of crispy coconut crust, rich rum praline, and fluffy whipped cream creates a heavenly breakfast or brunch treat. The tropical flavors of coconut and rum add an exotic touch to this indulgent dish. With just a few simple steps, you can elevate your breakfast game and impress your guests with this unique and delicious recipe.

Keywords: Coconut crusted, Jamaican toast, Rum praline, Fresh whipped cream, Exotic

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

Coconut crusted jamaican toast with rum praline and fresh whipped cream recipe, recipe Rating: 4.9
Number of votes:157

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

Instructions:

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