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Coquito French Toast

by Chef Ana Pozo · Inspired With A Twist

Portrait shot of a tall four-slice stack of deeply golden Coquito French Toast on a sage-green textured wood cutting board

Ingredients

  • Brioche bread, sliced
  • 1 1/2 cups coquito, sub eggnog but only 1 cup
  • 2 1/2 tablespoons dark rum (if not using coquito)
  • 1/2 cup coconut milk (if not using coquito)
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 teaspoon vanilla extract
  • 1/4 cup sugar
  • Butter (to butter the pan)
  • Pecans, for serving
  • Whipped cream, for serving
  • Maple syrup or honey, for serving

Instructions

  1. Beat eggs and coquito together. Add cinnamon, nutmeg, salt, vanilla and sugar.
  2. Dip the bread slices into the mixture, allowing each side to sit for 1-2 minutes in the eggnog mixture. You may also leave the slices in the eggnog mixture overnight if you choose to.
  3. When ready to cook the french toast, heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the french toast in batches (do not overcrowd) until golden and crisp, 4 to 5 minutes per side.
  4. Remove and serve immediately with whipped cream, crushed walnuts and maple syrup/honey.
  5. Enjoy!