Coconut Pain Perdu

1. 1

   Combine the coconut milk, cream, eggs, sugar, rum, and vanilla seeds (rinse, dry, and save the pod for another use) in a bowl and mix with an immersion blender.

2. 2

   Cover with plastic wrap and refrigerate until needed.

3. 3

   Cut the brioche into 1-inch slices and trim the crusts.

4. 4

   Cut the slices into 1 x 1 x 3-inch batons.

5. 5

   Soak in the coconut custard for just 1 minute; you dont want to make the bread soggy.

6. 6

   Set the bread on a rack over a baking sheet and refrigerate until youre ready to serve the dessert.

7. 7

   Heat a griddle over medium heat.

8. 8

   When the griddles hot, brush it with clarified butter and cook the pain perdu, browning the batons on all sides, about 4 minutes.

9. 9

   Serve immediately, with the ice cream and compote and garnished with slices of papaya and a pinch or two of freeze-dried coconut, if desired.

10. 10

    You could buy a loaf of brioche instead of making the bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.