I like eating breakfast in the middle of the day and even for dinner, so why not turn a breakfast dish into dessert? This version of French toast is highlighted by seasonal exotic fruits—the acidity of papaya and lime taming the sweetness of the coconut.
Recipe information
Yield
serves 6 on it¿s own or 10 as part of fourplay
Ingredients
For the Coconut Custard
For the Pain Perdu
To Serve
Preparation
For the Coconut Custard
Step 1
Combine the coconut milk, cream, eggs, sugar, rum, and vanilla seeds (rinse, dry, and save the pod for another use) in a bowl and mix with an immersion blender. Cover with plastic wrap and refrigerate until needed.
For the Pain Perdu
Step 2
Cut the brioche into 1-inch slices and trim the crusts. Cut the slices into 1 x 1 x 3-inch batons. Soak in the coconut custard for just 1 minute; you don’t want to make the bread soggy.
Step 3
Set the bread on a rack over a baking sheet and refrigerate until you’re ready to serve the dessert.
To Serve
Step 4
Heat a griddle over medium heat. When the griddle’s hot, brush it with clarified butter and cook the pain perdu, browning the batons on all sides, about 4 minutes.
Step 5
Serve immediately, with the ice cream and compote and garnished with slices of papaya and a pinch or two of freeze-dried coconut, if desired.
make it simpler
Step 6
You could buy a loaf of brioche instead of making the bread.
