Coquito French Toast

If you grew up with coquito around the holidays, you know how good it is, and this french toast leans right into that. The brioche soaks up all that coconut, rum and cinnamon flavor before it hits the pan.

It’s a little bit of my Dominican side on the breakfast table, and it feels festive without being complicated. If you don’t have coquito on hand, eggnog works too.

Coquito French Toast

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!