Chef notes
This recipe comes together in minutes but leaves a lasting impression! The tropical salsa has a sweet rum glaze that gives the sweet fruits a touch of heat. The French toast is scented with cinnamon and honey. And the luscious chocolate sauce ties the whole plate together. All the components combine beautifully to create a decadent meal that won't soon be forgotten. Technique: You can raise the heat a touch and cook for less time to end up with a custard like French toast. Swap option: Can be served with ice cream.
Ingredients
- 2 eggs
- 1 cup coconut milk
- 1/2 teaspoon cinnamon powder
- 1 tablespoon honey
- 4 slices brioche bread, sliced 1/2-inch thick
- 2 tablespoons butter
- 1/2 cup coconut milk
- 1 tablespoon brown sugar
- 1/4 cup rum
- 1/2 cup chopped mango
- 1/2 cup chopped pineapple
- 1/2 cup blueberries
- 1/4 cup chopped lychees
- 1/2 cup diced papaya
- 1 tablespoon toasted coconut flakes
- 1 tablespoon passion fruit seeds
- 1 tablespoon butter
- 1 tablespoon cream
- 3 tablespoons chopped chocolate
Preparation
For the French toast:
1.Place eggs, coconut milk, cinnamon and honey in a bowl and whisk until combined.
2.Soak brioche in the mixture for 30 minutes.
3.Heat a large nonstick pan over medium heat.
4.Melt butter. When bubbling add in bread cook until browned approximately 3 minutes. Flip and brown the second side for approximately 3 minutes.
For the tropical salsa:
1.Place coconut milk, brown sugar and rum in a small saucepan and bring to a boil over medium heat.
2.Carefully light rum on fire.
3.Place remaining ingredients in a bowl and pour rum mixture over fruit.
For the chocolate sauce:
Place all ingredients in a small sauce pot and melt over low heat mixing frequently.
To serve:
Place French toast on desired plate and place 2 tablespoons of the tropical salsa and drizzle on 1 tablespoon of the chocolate sauce.
