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The Hope and Glory Inn
Coconut Crusted Jamaican Toast with Rum Praline and Fresh Whipped Cream
Jamaican Toast: Make a basic eggwash with the eggs and milk. Season the eggwash with the cinnamon and nutmeg. Cut 1-inch slices of toast on a bias from the French baguette (3 to 4 for each serving). Soak each slice on both sides without them becoming heavy and soggy with batter (about 10 seconds each side). Then dip lightly or sprinkle coconut flakes on both sides. Fry in a lightly oiled preheated pan until golden brown on both sides. Remove from pan to plate and drizzle with Rum Praline. Serve with a large dollop of fresh whipped cream and fresh fruit.
Rum Praline Syrup: Melt 1/2 stick butter and add brown sugar, stirring until incorporated. Add orange juice, spiced rum, and creme de banana. Simmer lightly and take off heat when consistency is a thick syrup.
Fresh Whipped Cream: In a blender, food processor, mixer, or by hand, whisk whipping cream until it has formed nearly stiff peaks. Stir in vanilla extract and sugar. Continue whipping until peaks are stiff. Do not over whip.
Serves: 4 to 6
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