From: Hope and Glory Inn

Coconut Crusted Jamaican Toast with Rum Praline and Fresh Whipped Cream

Two French baguettes or one Italian loaf
6 eggs
1 cup milk
1 Tablespoon ground cinnamon
1 Tablespoon ground nutmeg
2 cups coconut flakes
Vegetable oil
1/2 pound brown sugar
1 stick salted sweet cream butter
1/2 ounce spiced rum
1/2 ounce creme be banana
1 ounce orange juice
8 ounce heavy whipping cream
2 Tablespoons vanilla extract
1 cup sugar

Make basic eggwash with the eggs and milk. Season the eggwash with the cinnamon and nutmeg. Cut 1 inch slices of toast en bias from the French baguette (3 or 4 for each serving). Soak each slice on both sides without 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 1/2 pound brown sugar, stirring until incorporated. Add 1 ounce orange juice, 1/2 ounce spiced rum and 1/2 ounce 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 8 ounces of heavy whipping cream until it has formed nearly stiff peaks. Stir in 2 tablespoons of vanilla extract and 1 cup sugar. Continue whipping until peaks are stiff. Do not over whip. Serves 4 to 6.