This recipe, from the kitchens of Cap Juluca hotel in Anguilla, is a decadent and delicious breakfast that transports you instantly to sunnier climes. As the hotel prepares to reopen for the season, recreate this plate of sunshine in your own kitchen.
Ingredients
4 slices brioche bread (preferably thick-cut)
2 eggs
2 egg yolks
3 tbsp caster sugar
240ml coconut milk
½ tsp ground cinnamon
2 tbsp dark rum (optional but recommended)
Butter or coconut oil, for frying
A mix of tropical fruit (mango, banana, passion fruit, guava, papaya, etc), peeled and chopped
Half a lime, juiced
Method
1.
In a large bowl, whisk together the eggs, egg yolks, caster sugar, coconut milk, cinnamon and rum until smooth and well combined. Pour the custard into a shallow dish.
2.
Lay the brioche slices in it and let them soak for about 30 to 60 seconds per side, just long enough to absorb the flavour without falling apart.
3.
Place a large non-stick frying pan over a medium heat. Add a knob of butter or a little coconut oil and let it melt until foamy.
4.
Add the soaked brioche slices (in batches if needed). Cook 2 to 3 minutes per side, until golden brown with crisp edges.
5.
While the toast cooks, toss your prepared tropical fruit with freshly squeezed lime juice. If using passion fruit, spoon the pulp over the top.
6.
Plate the French toast, top generously with the lime brightened tropical fruit and finish with a drizzle of the leftover juices.
Author
Bre Graham is a food writer and author of the cookbook 'Table For Two'.
