The Choco-Nut Stuffed French Toast with Spiced Rum Maple Syrup

After our short hiatus I needed to come back with a recipe that would be a crowd pleaser.

To me the chocolate and coconut combination is hard to beat, but I think I have found a way to incorporate it with a couple of my other favorite things: rum and breakfast. The eggy deliciousness of French toast combined with the rich chocolate coconut filling is accentuated by the spiced rum maples syrup. The entire combination gives a very adult feel to a family classic.

The Spiced Rum Maple Syrup can be made ahead of time. However it is best to warm it before serving.

This is my second recipe for stuffed French toast, the other can be found in the Beach Blanket Brunch Cookbook.





Rum Maple Syrup Ingredients

4 ounces of maple syrup

3 tablespoons of dark, spiced rum

3 tablespoons of salted butter

1 tablespoon of brown sugar


Rum Maples Syrup Preparation

In a small sauce pan, melt the butter over low heat. Add the rum, and brown sugar. Stir until the sugar is dissolved. Add in the maple syrup, whisk lightly then allow to simmer for 3-5 minutes on low heat.


Filling Ingredients

2 ounces of cream cheese, softened

¼ cup of semi-sweet chocolate chips

¼ cup of sweetened, shredded coconut

3 tablespoons of cream of coconut

3 tablespoons of half and half

1 tablespoon of powder sugar, for dusting


Filling Preparation

Over medium low heat, warm the half and half, and chocolate until it begins to melt. Add in the cream of coconut, stirring as the mixture continues to melt. Add in the softened cream cheese and continue stirring as it melts. Fold in the shredded coconut and remove from the heat.


Basic French Toast Ingredients

8 slices of Hawaiian bread

4 eggs

¾ cup of half and half

1 teaspoon of vanilla extract

1 tablespoon of granulated sugar

French Toast Preparation

Whisk the eggs, half and half, vanilla and sugar until it reaches a uniform, smooth consistency.

Heat a nonstick skillet over medium heat.

Take two piece of Hawaiian bread. Place a ¼ of the chocolate coconut mixture on one piece of the bread. Be sure to leave about an eighth of an inch uncovered around the edge of the bread slice. Place the other piece on top and gently press the edges together. Dip in the egg custard mixture. Place in the hot skillet, cooking about 2 minutes one each side, allowing a slight golden color to begin forming and the filling softens.

Serve with warm Spiced Rum Maple Syrup. (Optional)-Dust with powdered sugar and shredded coconut.

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