Baked Pineapple-Coconut Islander French Toast: Holden House Recipe


Baked Pineapple-Coconut Islander French Toast

Needed: Twelve 16 oz soufflé dishes

Ingredients: 2 loaves sliced French Bread  (24 medium slices)

7 eggs

3 cups milk

1/2 teaspoon pineapple flavoring

1/2 teaspoon coconut flavoring

1/2 teaspoon banana flavoring

1 1/2 cups brown sugar

 1 cup butter

2 tablespoons corn syrup

1/2 cup flaked coconut

1/2 cup slivered almonds

2 medium bananas, sliced rounds

2 rings canned pineapple garnish

Whipped Cream for garnish

 Dash of nutmeg for garnish

Directions:  The night before, grease 12 small 16 oz soufflé bowls and place two bread slices cut into halves in bottom of dishes. Whip eggs, milk, and flavorings together. Pour egg mixture over slices of bread. Melt brown sugar, butter and corn syrup in microwave, and mix well. Ladle sugar mixture evenly over bread slices, top with coconut, almonds and banana slices. Cover & leave in refrigerator overnight.

Temp and Time:  Bake at 400 for 20-30 minutes. When serving, top with a dollop of whipped cream. Garnish additionally with a ring of pineapple, a few mint leaves and  sprinkle a little coconut and fresh ground nutmeg over the top.  Remove from dishes or as an option, set the bowls on crocheted doilies on a plate and serve.

Number of servings: 12, but can easily be adapted for more or less servings.