1. Whisk together evaporated milk, rum, eggs, and salt, and pour into a long dish good for dipping (I use a 9x13” rectangular glass dish and put in the bread slices two at a time). Set aside. 2. Prepare topping -- Preheat oven to 325°F Combine macadamia nuts, coconut, butter and honey, and mix well. Sprinkle with brown sugar and cinnamon. 3. Bake until lightly golden, about 12-15 minutes. Be aware that macadamia nuts will go from toasted to burned quickly, so keep a close eye on them if keeping them in longer. 4. Remove from oven and stir in raisins. Set aside. 5. While the topping is baking, heat 1 tablespoon butter over medium heat in a large skillet that can contain two slices of bread. 6. Dip two pieces of bread into the milk mixture and let soak for a few seconds. Flip over and let the second side soak for a few seconds. 7. When butter is melted, add both slices of bread and let cook until golden brown, about 2-3 minutes. Flip and cook the other side for another 2-3 minutes. 8. Repeat until all 8 pieces are cooked. 9. For the drizzle, combine syrup and rum and mix well. If desired, warm through in a small saucepan on the stove. 10. To serve, cut each piece of toast in half diagonally. Place four halves on each plate. Sprinkle with the crunch mixture and add a small drizzle of rum syrup. Serve with any extra crunch and maple syrup on the table to add as desired. ---------------------------------------------------------------------------
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