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How to make it

  • Make basic egg wash with the eggs and milk. Season the egg wash with the cinnamon and nutmeg. Cut 1 inch slices of toast en bias from the French baguette (3 or 4 for each serving). Soak each slice on both sides without becoming heavy and soggy with batter (about 10 seconds each side). Then dip lightly or sprinkle coconut flakes on both sides. Fry in a lightly oiled preheated pan until golden brown on both sides. Remove from pan to plate and drizzle with rum praline. Serve with a large dollop of fresh whipped cream and fresh fruit.
  • Rum Praline Syrup:
  • Melt 1/2 stick butter and add 1/2 pound brown sugar, stirring until incorporated. Add 1 ounce orange juice, 1/2 ounce spiced rum and 1/2 ounce creme de banana. Simmer lightly and take off heat when consistency is a thick syrup.
  • Fresh Whipped Cream:
  • In a blender, food processor, mixer or by hand, whisk 8 ounces of heavy whipping cream until it has formed nearly stiff peaks. Stir in 2 tablespoons of vanilla extract and 1 cup sugar. Continue whipping until peaks are stiff. Do not over whip. Serves 4 to 6.

Reviews & Comments 3

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    " It was excellent "
    kandisinmi ate it and said...
    Yikes! This sounds incredible!
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Oh Peeta - this sounds delicious - thanks for the great post and high 5.
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    " It was excellent "
    chefmeow ate it and said...
    Another great breakfast delight. High 5 yet again. Love the sounds of this one. Yummers.
    Was this review helpful? Yes Flag

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