RUM FRENCH TOAST CRUNCH

Rum French Toast Crunch image

Ahoy, mateys! Looking for a hearty and delicious breakfast before you set sail? Delight in the flavors of this rum-enhanced French Toast with a crunchy topping! It beats hard tack any day.... Me crew enjoys it with a side of sausage links (meat or vegetarian friendly ones, as desired). Enjoy! (This recipe was created for the Raiders of the Lost Pantry pirate contest in the Contests & Events forum - come check out the forum!)

Provided by Starrynews

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

1 cup macadamia nuts, chopped
1 cup desiccated coconut
2 tablespoons butter, melted
2 tablespoons honey
2 tablespoons brown sugar
cinnamon, to taste
1/2 cup raisins
2/3 cup evaporated milk
1/4 cup rum
3 eggs
salt, to taste
8 slices bread
4 tablespoons butter, divided
1/4 cup maple syrup
1 -2 tablespoon rum, to taste

Steps:

Whisk together evaporated milk, rum, eggs, and salt, and pour into a long dish good for dipping (I use a 9x13" rectangular glass dish and put in the bread slices two at a time). Set aside.
Prepare topping -- Preheat oven to 325°F Combine macadamia nuts, coconut, butter and honey, and mix well. Sprinkle with brown sugar and cinnamon.
Bake until lightly golden, about 12-15 minutes. Be aware that macadamia nuts will go from toasted to burned quickly, so keep a close eye on them if keeping them in longer.
Remove from oven and stir in raisins. Set aside.
While the topping is baking, heat 1 tablespoon butter over medium heat in a large skillet that can contain two slices of bread.
Dip two pieces of bread into the milk mixture and let soak for a few seconds. Flip over and let the second side soak for a few seconds.
When butter is melted, add both slices of bread and let cook until golden brown, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes.
Repeat until all 8 pieces are cooked.
For the drizzle, combine syrup and rum and mix well. If desired, warm through in a small saucepan on the stove.
To serve, cut each piece of toast in half diagonally. Place four halves on each plate. Sprinkle with the crunch mixture and add a small drizzle of rum syrup. Serve with any extra crunch and maple syrup on the table to add as desired.

Nutrition Facts : Calories 937.1, Fat 57.1, SaturatedFat 24.1, Cholesterol 197.5, Sodium 574.5, Carbohydrate 88.4, Fiber 6.9, Sugar 49.6, Protein 15.5