Tiki French Toast with Caramelized Pineapple

Ingredients

• 5 fl. oz. Liquid Egg
• 6 Bacon Strips
• 5 ⅝ fl. oz. Coconut Milk
• 3 ⅞ oz Light Brown Sugar
• 6 oz Frozen Pineapple
• ⅛ fl. oz. Vanilla Extract
• 4 fl. oz. Heavy Whipping Cream
• 6 Hawaiian Bread Slices
• 4 Maraschino Cherries
• Salt

Instructions

1. 1

   Cook Within: Caramel sauces can vary widely based on stovetop settings or type of pan used. Watch carefully and trust your eyes–once it’s thickened and smells like delicious caramel, remove from burner immediately. Soft Hawaiian bread can easily turn to mush if soaked too long in coconut milk-egg mixture. A quick in-and-out right before frying will do just fine. Tiki-themed restaurants and bars became popular in the 1930s when Donn Beach opened Don the Beachcomber in Hollywood, California. He is credited with single-handedly giving rise to tropical cocktails like the Mai Tai and Planter’s Punch.

2. 2

   Cook the Bacon: later). Line a plate with a paper towel. Arrange bacon until crispy. Transfer bacon to towel-lined plate and let cool slightly.

3. 3

   Prepare the French Toast: very briefly in coconut-egg mixture (soaking bread too long will cause mushy bread), shake gently to remove excess, and add to pan in a single layer. You’ll need to do a few batches. Cook 3 minutes per side, or until browned. Place on second prepared baking sheet and repeat with remaining slices. Place baking sheet in oven 5 minutes to heat French toast.

4. 4

   Combine coconut milk, liquid egg, and 2 Tbsp.: brown sugar (reserve remaining for caramel sauce)

5. 5

   Remove mixing bowl from refrigerator and add: remaining heavy cream. Whisk 2-5 minutes, or until stiff peaks form. Alternatively, use a hand mixer to whip cream. Pineapple caramel sauce may have thick- ened while cooling. Just before serving, reheat over low heat 2 minutes to return to pourable consistency. Cut French toast slices in half diagonally.

6. 6

   Make the Pineapple Caramel Sauce: remaining brown sugar and 3 Tbsp. water. Dissolve sugar, then add pineapple and vanilla extract. If pineapple has defrosted, add thawed juices as well. Bring to a boil and boil 4-5 minutes, or until liquid thickens to a light syrup. Add half the cream (refrig- erate remaining cream), return to a boil, and boil 2-4 minutes, or until thick and caramel-y. Remove from burner, season with a small pinch of salt, and set

7. 7

   Plate the Dish: Shingle French toast on a plate and drizzle with pine- apple caramel sauce. Garnish with whipped cream and maraschino cherries. Serve bacon on side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. 2 Tbsp. is whisked into French toast mixture and remaining is added to pineapple caramel sauce. used twice. Half is added to pineapple caramel sauce and remaining is whipped for a fluffy whipped cream topping! the recipe before you start–we promise it will be time • Separation is natural when shipping liquid eggs. Shake well before using.