Description
This tropical twist on classic French toast combines rum-soaked pineapple with crispy bacon for an unforgettable breakfast experience. Perfect for special occasions and weekend brunches.
Ingredients
8 slices brioche bread, day-old preferred
6 large eggs
1 cup coconut milk
6 pineapple rings, fresh
8 bacon slices, thick-cut
1/4 cup dark rum
2 tablespoons butter
1 pinch salt
Maple syrup for serving
Instructions
1. Preheat oven to 375°F and grease a 9×13 baking dish with butter
2. Cook bacon until crispy, then chop into smaller pieces and set aside
3. Slice pineapple into rings and cook in a pan with butter until caramelized
4. In a large bowl, whisk together eggs, coconut milk, rum, and salt until smooth
5. Arrange cooked bacon at the bottom of the baking dish
6. Layer the caramelized pineapple rings over the bacon
7. Dip bread slices into the French toast batter, coating evenly
8. Place battered bread on top of pineapple layer
9. Bake for 25-30 minutes until golden brown and puffed
10. Optionally broil for 1-2 minutes for extra crispiness
11. Serve warm with maple syrup and fresh fruit
Notes
For best results, use day-old brioche bread
Fresh pineapple works better than canned for optimal flavor
Adjust rum quantity to taste preference
Can be prepared partially the night before for easier morning assembly
Store leftovers in refrigerator for up to 1 day
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 195mg