Pina Colada French Toast Orange Syrup Food

EASY PINA COLADA FRENCH TOAST

Steps:

• Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
• Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.

PINA COLADA

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PIñA COLADA FRENCH TOAST

Steps:

• In a bowl, mix the coconut milk, pineapple juice, rum extract and egg.
• Dip each slice of bread in mixture.
• Cook on a hot skillet over med-high heat until golden and crisp on the outside.
• Arrange on a plate and top with coconut and pineapple.
• Mix the agave nectar, rum and extract in a small container, and pour over toast as desired.

PINA COLADA

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

PINA COLADA III

Steps:

• In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.

PINA COLADA FRENCH TOAST

Steps:

• In a small bowl, combine 1/3 cup pineapple juice, 1/4 tsp coconut extract, and egg white.
• Beat with a fork or wire whisk until blended.
• Place bread slices in a shallow pan and pour egg white mixture over bread.
• Turn bread so that both sides soak up mixture.
• Melt 1 tsp of the margarine in a preheated nonstick skillet or griddle.
• Sprinkle half of the coconut in the pan and add the bread.
• Sprinkle the bread with the remaining coconut and dot with remaining margarine.
• Cook until toast is lightly browned on both sides, turning several times.
• While toast is cooking prepare sauce.
• In a small saucepan, combine pineapple juice, cornstarch, and sugar, mixing well to dissolve cornstarch.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Boil 1 minute, stirring.
• Remove from heat, stir in coconut extract, and cover.
• To serve, place a slice of toast on each of 2 plates.
• Spoon sauce over toast.

CRUNCHY ORANGE FRENCH TOAST

Steps:

• Preheat the oven to 200 degrees F. Fit a baking sheet with a wire rack. Heat a griddle pan or nonstick skillet over medium heat.
• Zest the orange and set aside. Working over a medium bowl, segment the orange; squeeze the juice from the remaining orange membranes.
• Whisk the eggs, orange zest, milk, cinnamon and orange juice in a baking dish or shallow bowl. Add the cornflakes and bacon to another baking dish and toss together. Dip the bread slices in the egg mixture and let them soak for 1 minute.
• While the bread is soaking, melt 2 tablespoons of the butter on the griddle pan or skillet.
• Working with one slice of bread at a time, let the excess egg mixture drip off and then dredge the bread in the cornflake mixture. Add the bread to the griddle, carefully placing as many slices of bread as can comfortably fit without touching too much (it's OK if the edges need to touch a little). You can dredge the bread, transfer it to an unlined baking sheet and hold for 5 minutes while one batch is cooking.
• Cook on one side, rotating occasionally, until the bottom is golden brown and crisp, about 3 minutes. Flip and cook the other side until it is equally browned, another 2 minutes. Transfer the slices to the prepared baking sheet and keep warm in the oven while you complete the next batches. Repeat the cooking process, melting 2 tablespoons of butter for each batch.
• When all of the French toast is cooked and you are ready to serve, gently stir together the maple syrup and orange segments, making sure not to break up the segments. Spoon the syrup over the French toast and sprinkle with cinnamon. Serve immediately.

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

Steps:

• Generously butter large roasting pan. Arrange bread in single layer in prepared pan, fitting closely together. Beat half and half, eggs, cinnamon and nutmeg to blend in medium bowl. Pour egg mixture over bread. Cover pan and refrigerate until bread absorbs mixture, turning once, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Uncover pan and bake French toast until tester inserted into center of bread comes out clean, about 30 minutes.
• Meanwhile, stir orange juice and cornstarch in small saucepan until smooth. Add sugar and stir over medium heat until thick, about 8 minutes. Add butter, lemon juice and orange peel and stir until butter melts.
• Recut French toast into 8 separate slices. Serve with warm orange syrup.

PINA COLADA SYRUP

Steps:

• Combine all ingredients. Cover and store in the refrigerator up to 4 days.