Luaua Custard French Toast

Good Morning Everyone!!!!

Today, I'd like to share a recipe that I've adapted from a great bread company called Eurobake.

I HOPE THAT YOU ENJOY IT!

Luau Custard French Toast

1 loaf	French Bread, sliced into 1" pieces
10	large eggs, beaten
2 cups	half & half
1 tablespoon	vanilla extract
3/4 cup	brown sugar, packed
1 15oz can	pineapple tidbits, drain and reserve juice
1 cup	flaked coconut

Butter a 9x13" cake pan. Arrange French bread slices in bottom of pan. In large bowl, whisk together beaten eggs, milk, vanilla extract and brown sugar. Pour custard filling over bread slices. Top with pineapple tidbits and coconut. Cover and refrigerate overnight or at least 1 hour.

Preheat oven to 350F.

Bake uncovered for 50-60 minutes. Serve with Luau Maple Syrup.

Yield: 12 servings

Luau Maple Syrup

1 pound	brown sugar
1 - 13.5 oz can	coconut milk
1 cup	maple syrup
1 teaspoons	vanilla extract
2 tablespoons	Reserved Pineapple Juice Corn starch

Mix brown sugar and coconut milk together in a small bowl. Stir in maple syrup, vanilla extract and reserved pineapple juice. If desired, you may add the cornstarch to thicken syrup. Makes approximately 3 cups and is enough for 2-3 pans of Luau Custard French Toast.