Lately, I have been taken with the flavors of pineapple and toasted coconut, so to kick things off, I came up with this Tahitian infused breakfast favorite! Create your own island getaway!!!
Tahitian French Toast with Brown Sugar Grilled Pineapple and Pineapple Caramel Cream Syrup
1/2 cup milk
1 tsp Tahitian vanilla
1 1/2 cup crushed frosted flakes
1/2 cup toasted coconut
1/4 cup finely chopped macadamia nuts
6-8 slices bread
In a medium sized bowl, whisk together eggs, milk, and vanilla. Pour mixture into a shallow pan.
In a separate bowl place macadamia nuts, lightly salt, and toss to coat. Add crushed flakes and coconut. Pour mixture into a shallow pan.
Heat griddle to medium high heat, butter grill.
Dip bread in to egg mixture , coating evenly on both sides.
Place bread into cornflake mixture, coating evenly on both sides.
Place bread on griddle and cook on both sides until lightly browned.
Repeat until all ingredients are used. Keep warm in oven until ready to serve.
Brown Sugar Grilled Pineapple:
Fresh Pineapple, thinly sliced
3 tbsp brown sugar
1 1/2 tbsp butter, melted
In a small bowl, stir together butter and brown sugar until smooth. Set aside.
Heat grill over medium heat, lightly butter grill, cook until golden brown. Add about a teaspoon of the brown sugar mixture to the pineapple and toss to coat evenly.
Pineapple Caramel Cream Syrup:
1/2 cup brown sugar
1/2 cup sugar
1/2 cup pineapple juice
1/2 cup maple syrup
1/2 cup heavy cream
1/2 tsp Tahitian vanilla
In a saucepan, over medium heat pineapple juice, brown and white sugar, until sugar is dissolved. Whisk in maple syrup and cream, remove from heat and stir in vanilla. Mixture will thicken as it cools.
Makes 2 1/2 cups
Place French Toast on individual plates, dust lightly with powdered sugar, top with a spoonful of sweetened whipped cream, Brown Sugar Grilled Pineapple, and Pineapple Caramel Cream Syrup.
Makes 4-6 servings
Recipes by Amy Richardson