Ainsley Harriott Caribbean Toast Recipe | Ainsley's Caribbean Kitchen

Ingredients

• 100g unsalted butter, softened
• 8 brioche or white bread slices, about 1cm thick
• 1 x 225g tin crushed pineapple
• 2 tsp mixed spice
• 2 tbsp demerara sugar
• 4 large eggs
• 1–2 tbsp dark rum
• 100ml single cream
• 50g unsalted butter
• 3 tbsp maple syrup
• 4 small bananas, peeled and cut in half on an angle
• 1 tbsp freshly grated coconut (optional)