Add a taste of the islands to your breakfast table without ever leaving home with this delicious and easy bake dish. The Bed & Breakfast Innkeepers of Colorado member B&B inns feature the best recipes each morning when served to their guests.
Baked Islander French Toast
Needed: Twelve 16 oz soufflé dishes
Ingredients: 2 loaves sliced French Bread (24 medium slices)
3 cups milk
1/2 teaspoon. pineapple flavoring
1/2 teaspoon coconut flavoring
1/2 teaspoon banana flavoring
1 1/2 cups brown sugar
1 cup butter
2 tablespoons corn syrup
1/2 cup flaked coconut
1/2 cup slivered almonds
2 medium bananas, sliced into rounds
12 rings of canned pineapple for garnish
Whipped Cream for garnish
dash of nutmeg for garnish
Directions: The night before, grease 12 small 16 oz soufflé bowls and place two bread slices cut into halves in bottom of dishes. Whip eggs, milk, and flavorings together. Pour egg mixture over slices of bread. Melt brown sugar, butter and corn syrup in microwave, and mix well. Ladle sugar mixture evenly over bread slices, top with coconut, almonds and banana slices. Cover & leave in refrigerator overnight.
Temp and Time: Bake at 400 for 20-30 minutes. When serving, top with a dollop of whipped cream. Garnish additionally with a ring of pineapple, a few mint leaves and sprinkle a little coconut and fresh ground nutmeg over the top. Remove from dishes and place on a plate or set the bowls on crocheted doilies on a plate and serve.
Number of servings: 12, but can easily be adapted for more.
Recipe: Courtesy of Holden House 1902 Bed & Breakfast Inn