Pineapple Rum French Toast is a super easy overnight style French Toast Casserole that is simply popped into the oven and cooked to perfection. Simple, Sweet and tropical, a fun summer breakfast or brunch idea.
Course Breakfast and Brunch Recipes
Prep Time 10minutes
Cook Time 35minutes
Additional Time 1hour
Total Time 1hour45minutes
1cupof brown sugardivided into two ½ cup measurements
2teaspoonsof cinnamondivide into 1 teaspoon measurements
½cup- 1 cup of chopped pineapplewe used canned crushed pineapple for this recipe
½teaspoonof rum extract
1 ½cupof coconut milk
Melt the margarine and pour into a 9×13 pan.
Layer 6 pieces of bread into the casserole dish. Spread the chopped pineapple across all the slices of bread (we used crushed pineapple so this was actually quite easy) (as if you were buttering a piece of bread).
Sprinkle a ½ cup of brown sugar on top of the pineapple. Sprinkle 1 teaspoon of cinnamon across everything.
Place the next 6 pieces of bread on top of each of the original slices, like a sandwich and repeat the process again. Layer of pineapple, layer of brown sugar. Sprinkle the other teaspoon of cinnamon across the top.
In a bowl, whisk together the eggs, the coconut milk and the rum extract together. Pour this over the entire dish.
Cover with tin foil and refrigerate for at least 1 hour, overnight is MUCH better.
Remove from refrigerator, leave covered and bake in a 350 degree oven for 30 minutes. Remove the tinfoil and return to oven for 10-15 more minutes. Serve!
Sprinkle with some powdered sugar if you want. This can also be served with syrup, butter, whipped cream or just eaten plain. It is delicious!
You can sprinkle the coconut in between each layer and then on top for a little more coconut flavor.