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Caribbean French Toast Casserole

We try, once a year, to charter a boat with another couple and sail around the Caribbean. Jenn and I typically do food duty.

Actually, I typically do food duty, and Jenn does drink and bikini duty. But once a trip she does cook a meal.

At the beginning of the week, we provision the boat. Invariably, we get not enough rum and too much bread.

Toward the end, the bread is getting a little stale, and we’ve stopped somewhere (several times) to replenish our rum supply. Unfortunately, our livers usually cry “uncle” by day five, so we’ve also over-bought the rum.

What to do? Make breakfast, of course.

Caribbean French Toast Casserole

What You Need

1 loaf french bread
6-8 eggs
2 tsp. vanilla extract
1 tsp cinnamon
coco lopez
1 can crushed pineapple (if you happen to have some fresh chopped pineapple that’s been soaking in vanilla rum, brown sugar and ginger overnight, that’s even better…)
1/2 – 1 cup gold rum (also known as “enough” rum to get the bread soaked)

What To Do With It

Cut french bread into 1 inch slices, brush with butter, and toast to golden brown
After you toast the bread, cut into 1 inch by 1 inch squares

Beat the eggs, add 1/2 can coco lopez, 1 can crushed pineapple, cinnamon and rum in a large bowl. Combine bread with liquid until bread is fully soaked. If there is not enough liquid to soak the bread (shouldn’t be sitting in liquid but everything should be wet), beat some more eggs, and combine with more coco lopez, rum, and cinnamon.

Butter a rectangular glass pan.

Pour into pan, sprinkle with cinnamon. Let sit overnight. (You don’t have to do this but it is better this way).

Next morning, drizzle some rum on it (notice a theme here?), put a few pats of butter around the dish and bake at 350 for 35-45 minutes.

You’ve just created french toast in a casserole pan, but you shouldn’t need syrup with this.

A little more rum, though, never hurt anyone.