Coquito French Toast

Coquito French Toast

Cuisine: Fusion
Servings: 8-10 bottles

This month’s Creative Cooking Crew’s challenge is cooking with spirits. This was an easy challenge for me because as the holidays approach, I start to make my “coquito” Puerto Rican eggnog. The idea came in a flash: Coquito French Toast!

We're always reading our posts and looking at all the beautiful pictures, but rarely have the chance to taste our creations. While in Florida, I had the opportunity to invite Laura Lafata and Joan Nova to a small gathering where I served my dish as dessert. Busy with preparations, Joan volunteered to shoot the pictures. Thanks “amiga” for a job well done.

Oh, and the French toast turned out absolutely delicious, moist and full of that coquito flavor. I highly recommend it as a holiday treat... or really, a breakfast or brunch recipe you can produce throughout the year. If you're a fan of French toast, you're not going to want to miss this one.

¡Buen provecho!

Photograph courtesy of Joan Nova

Ingredients

  • 1 quart eggnog store-bought
  • 1 can coconut cream (Coco Lopez)
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 can coconut milk
  • 2 tablespoons vanilla
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon nutmeg cinnamon sticks (one for each bottle)
  • 1/2 cup Puerto Rican white rum
  • 1/2 cup coconut rum
  • 1/4 cup Bacardi 151 proof rum
  • 1/2 cup grated coconut or 1/4 cup unsweetened coconut flakes and coconut shaving, for garnish
  • For the French Toast:
  • 1 Challah bread sliced about an inch thick
  • 2 cups prepared coquito
  • 4 2 eggs
  • cinnamon for dusting
  • butter for the frying pan

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Directions

  1. Mix all ingredients well, bottle and store in the refrigerator. Serve with a cinnamon stick and a bit of cinnamon sprinkled on top.
  2. Please note that as you are making this you will be tasting and adjusting for your own taste… be careful not to sip too much. Once I ended up on the couch snoring quite happily.

Chef Notes

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Breakfast

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