‘Frenchy-French’ Toast, Tropical Fruits, Coconut Caramel Sauce By Foodie’s Markets Chef Laura Brenna

Name: ‘Frenchy-French’ Toast, Tropical Fruits, Coconut Caramel Sauce By Foodie’s Markets Chef Laura Brenna
Ingredients: 1 loaf baguette bread, about 18 inches in length, excellent quality, good crust and firm texture; 6 whole eggs; 2 egg yolks; 2 cups half and half; ½ cup granulated sugar, divided; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; 1/8 teaspoon (a pinch) ground nutmeg; 4 tablespoons canola oil (plus more as needed); 4 tablespoons unsalted butter (plus more as needed); 2 cans (13.5 ounces each) full-fat coconut milk; 1/3 cup dark brown sugar, firmly packed; 2 teaspoons vanilla extract; 1-2 tablespoons unsalted butter (optional: for increased richness); Pinch kosher salt; 2 tablespoons dark rum

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Skip the often-over-wrought night out with your Valentine; and instead, do the cooking yourself. Brunch dishes are simpler to prepare than multi-course dinners. And there is the added benefit...

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Ingredients

1 loaf baguette bread, about 18 inches in length, excellent quality, good crust and firm texture
6 whole eggs
2 egg yolks
2 cups half and half
½ cup granulated sugar, divided
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon (a pinch) ground nutmeg
4 tablespoons canola oil (plus more as needed)
4 tablespoons unsalted butter (plus more as needed)
2 cans (13.5 ounces each) full-fat coconut milk
1/3 cup dark brown sugar, firmly packed
2 teaspoons vanilla extract
1-2 tablespoons unsalted butter (optional: for increased richness)
Pinch kosher salt
2 tablespoons dark rum