Easy Pina Colada French Toast
Enjoy a tropical twist on a breakfast classic with this Easy Pina Colada French Toast. Light and fluffy bread is soaked in a coconut and pineapple-infused egg mixture, then cooked to golden perfection. This dish is sure to brighten your morning.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 shallow dish
- 1 skillet or griddle
- 1 spatula
- 1 set measuring cups and spoons
Ingredients
- 8 slices bread Preferably thick-cut, such as brioche or challah.
- 4 large eggs
- 1 cup coconut milk
- 1/2 cup crushed pineapple Drained.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 4 tablespoons butter For cooking.
- as needed Fresh pineapple slices For serving, optional.
- as needed Toasted coconut flakes For garnish, optional.
Instructions
- In a mixing bowl, whisk together the eggs, coconut milk, crushed pineapple, vanilla extract, ground cinnamon, and sugar until well combined.
- Pour the egg mixture into a shallow dish. Dip each slice of bread into the mixture, ensuring both sides are well coated. Let the bread soak for a few seconds.
- Heat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Place 2-3 slices of soaked bread in the skillet. Cook for about 3-4 minutes per side or until golden brown.
- Repeat the process with the remaining bread slices, adding more butter to the skillet as needed.
- Serve the French toast warm, garnished with fresh pineapple slices and toasted coconut flakes if desired.
Notes
For extra flavor, you can add a splash of rum extract to the egg mixture.
Serve with maple syrup or whipped cream for added sweetness.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or skillet before serving.