Cue the calypso music because this recipe is
like a vacation to
Amy Richardson shares her recipe for dreamy
french toast,topped, coated and drizzled with
1/2 cup milk
1 tsp Tahitian vanilla
1 1/2 cup crushed frosted flakes cereal
1/2 cup toasted coconut
1/4 cup finely chopped macadamia nuts
6-8 slices bread
In a medium sized bowl, whisk together eggs, milk, and
vanilla. Pour mixture into a
In a separate bowl place macadamia nuts, lightly salt, and
toss to coat. Add crushed
flakes and coconut. Pour mixture into a shallow pan.
Heat griddle to medium high heat, butter grill.
Dip bread in to egg mixture , coating evenly on both sides.
Place bread into cornflake mixture, coating evenly on both
Place bread on griddle and cook on both sides until lightly
Repeat until all ingredients are used. Keep warm in oven
until ready to serve.
Brown Sugar Grilled Pineapple
Fresh Pineapple, thinly sliced
3 tbsp brown sugar
1 1/2 tbsp butter, melted
In a small bowl, stir together butter and brown sugar until
smooth. Set aside.
Heat grill over medium heat, lightly butter grill, cook
pineapple until golden brown. Add
about a teaspoon of the brown sugar mixture to the
pineapple and toss to coat evenly.
Place French Toast on individual plates, dust lightly with
powdered sugar, top with a
spoonful of sweetened whipped cream, Brown Sugar Grilled
Pineapple, and Pineapple
Caramel Cream Syrup.
Makes 4-6 servings
Be sure to stop by Amy’s website, greattastebuds.
wordpress.com, for more of her original recipes and