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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).
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2
Set aside.
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3
Prepare topping -- Preheat oven to 325F Combine macadamia nuts, coconut, butter and honey, and mix well.
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4
Sprinkle with brown sugar and cinnamon.
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5
Bake until lightly golden, about 12-15 minutes.
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6
Be aware that macadamia nuts will go from toasted to burned quickly, so keep a close eye on them if keeping them in longer.
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7
Remove from oven and stir in raisins.
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8
Set aside.
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9
While the topping is baking, heat 1 tablespoon butter over medium heat in a large skillet that can contain two slices of bread.
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10
Dip two pieces of bread into the milk mixture and let soak for a few seconds.
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11
Flip over and let the second side soak for a few seconds.
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12
When butter is melted, add both slices of bread and let cook until golden brown, about 2-3 minutes.
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13
Flip and cook the other side for another 2-3 minutes.
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14
Repeat until all 8 pieces are cooked.
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15
For the drizzle, combine syrup and rum and mix well.
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16
If desired, warm through in a small saucepan on the stove.
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17
To serve, cut each piece of toast in half diagonally.
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18
Place four halves on each plate.
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19
Sprinkle with the crunch mixture and add a small drizzle of rum syrup.
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20
Serve with any extra crunch and maple syrup on the table to add as desired.
