Hope and Glory Inn
Crusted Jamaican Toast with Rum Praline and Fresh Whipped
French baguettes or one Italian loaf
Tablespoon ground cinnamon
Tablespoon ground nutmeg
cups coconut flakes
pound brown sugar
stick salted sweet cream butter
ounce spiced rum
ounce creme be banana
ounce orange juice
ounce heavy whipping cream
Tablespoons vanilla extract
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.
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.
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.