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Caramelised pineapple with coconut pain perdu
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
French pineapple brioche - a versatile dish perfect for breakfast or dessert.
Ingredients:
  • 270ml can coconut milk
  • 330g caster sugar
  • 0.63 gm ground cinnamon
  • 1 tsp freshly grated ginger
  • Finely grated rind of 1/2 orange
  • 6 x 1.5cm-thick slices rustic-style bread or brioche
  • 80g butter, chopped
  • 1 large pineapple, peeled
  • Vanilla-bean ice-cream, to serve
  • Slivered pistachios, to serve
Instructions:
  • Preheat the oven to 180°C. Combine coconut milk, 1/4 cup sugar, eggs, cinnamon, ginger, and orange rind in a bowl until smooth. Soak half of the bread slices in the mixture for 1 minute. Melt 20g of butter in a non-stick frying pan over medium heat. Cook the soaked bread for 1 1/2 minutes on each side until golden. Transfer to an oven tray. Repeat with the remaining bread, egg mixture, and another 20g of butter. Arrange all slices on the tray and bake for 10 minutes.
  • Cut the pineapple into 12, 1.5cm-thick slices, creating star shapes by cutting triangles from edges if desired. Place the slices on a tray and sprinkle with 1/4 cup sugar. Turn the slices over and sprinkle with another 1/4 cup sugar. Heat a pan over medium heat, add 1/3 of the pineapple slices, and cook each side for about 2 minutes or until caramelized. Transfer to a tray and keep warm in the oven. Repeat this process twice with the remaining pineapple slices.
  • Deglaze the pan with the remaining sugar and 1/2 cup water. Cook over medium heat, stirring until the sugar dissolves. Let it simmer without stirring until it turns into a rich caramel. Remove from heat and stir in the remaining butter and 1/4 cup water.
  • Divide the French toast among plates. Top each portion with warm pineapple and scoops of ice cream. Drizzle caramel sauce over each plate and sprinkle with pistachios. Serve right away.

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