Coconut Crusted Raisin French Toast
4 thick slices Raisin bread, cut in half
3 Eggs
1/4 cup Milk
1/4 tsp. Ground cinnamon
1/2 tsp. Vanilla
1 cup Coconut, shredded or flaked
Cooking oil or clarified butter as needed
2 T. Dark rum
1 cup Maple syrup
1 cup Lightly sweetened whipped cream
1/4 cup Toasted chopped cashews
Confectioner’s sugar to garnish
Fresh mint sprigs to garnish
Prepare Rum Syrup by warming maple syrup to a simmer in a saucepan. Turn off heat. Stir in rum, reserve keeping warm. Combine eggs, milk, cinnamon and vanilla, whisk until well incorporated. Heat griddle and add a small amount of cooking oil or butter. Dip raisin bread slices in egg batter and coat with coconut. Place on griddle and cook until golden brown on both sides. Transfer to warm serving plates and top with rum syrup. Garnish with whipped cream, cashews and mint. Dust with Confectioner’s sugar and serve.
Makes 4 Servings
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