The bright tropical colors that top this sweet coconuntty, soft french toast really is the perfect crowd-pleasing brunch. Top all of that with a silky warm coconut syrup to make this toast over the top.
An updated favorite from an old restaurant I grew up going to. With the addition of almond liquor, I’m not the only thing that grew up.
Similar to a pop-over or a Yorkshire pudding, where a batter of milk, eggs, and flour is baked in a hot oven so the sides rise (or puff). Served imminently with lemon, and powdered sugar glaze. And must be served with Cheddar smokies.
There is no Pineapple but there is the the trifecta of the island’s favorite meats.