RECIPE: PINA COLADA FRENCH TOAST
As of Monday, my boyfriend and I have been together for SIX YEARS — time flies! We are planning a trip to Mexico (any suggestions?) at the end of the summer to celebrate. To get in the vacation-planning spirit, I made us a tropical-getaway-inspired anniversary breakfast — Piña Colada French Toast. It was as decadent as it sounds. I can’t wait to have a frozen drink beachside very soon!
Piña Colada French Toast
adapted from here
1/4 cup coconut milk
1/2 cup pineapple juice
3 teaspoons butter
1 banana, sliced
4 teaspoons brown sugar
4 slices challah bread, 1/2″ thick
1. Whisk together eggs, coconut milk and half of pineapple juice. Soak bread in mixture, turning over to coat both sides.
2. Melt 1 teaspoon of butter in skillet. Lay 2 slices of bread in skillet and cook about 2 minutes per side, or until golden brown. Repeat for the other 2 slices. Set bread aside.
3. Melt remaining 1 teaspoon of butter in skillet. Sprinkle in brown sugar and add remaining pineapple juice. Add bananas and sauté until caramelized. Pour bananas over bread.
4. Top with ginger syrup & garnish with coconut flakes. ¡Disfruta!