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Coconut French toast with caramelised pineapple

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 40g butter
  • 1/4 cup (55g) brown sugar
  • 1/2 ripe pineapple, peeled, halved, cored, thickly sliced
  • 2 eggs, lightly whisked
  • 1/2 cup (125ml) coconut milk
  • 1/4 teaspoon ground cinnamon
  • 8 slices panettone
  • Maple syrup, to serve
  • Shredded kaffir lime leaves, to serve


  • 1
    Melt half the butter in a large frying pan over medium heat. Sprinkle 1 tablespoonful of the sugar over both sides of the pineapple. Add half the pineapple to the pan and cook for 1-2 minutes each side or until pineapple caramelises. Transfer to a plate. Repeat with remaining pineapple.
  • 2
    Whisk together the eggs, coconut milk, cinnamon and remaining sugar in a medium shallow bowl until well combined. Melt the remaining butter in the pan. Dip 2 slices of panettone into the egg mixture and cook for 1-2 minutes each side or until golden brown and cooked through. Transfer to a plate. Continue in 3 more batches with remaining egg mixture and panettone.
  • 3
    Arrange French toast among serving plates. Top with pineapple, drizzle with maple syrup and sprinkle with lime leaves.

Source: taste.com.au


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