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16servings 20mprep time 60mtotal time

Pineapple Coconut French Toast

Several months ago, we featured a yummy Peppermint Cocoa French Toast recipe.  We’re still answering the cards and letters praising us for that daring suggestion.  So, this month we’re upping the ante on taste with Pineapple Coconut French Toast.  How cool is that?  Coolness aside (and BTW, it’s served hot) this scrumptious treat is one you’ll probably end up getting a truckload of thanks you cards for.  This unforgettably wonderful deep-dish casserole blends the exquisite flavors of vanilla, almond, pineapple & coconut (you probably guessed those), eggs, and of course, our Grace Baking Pugliese. Layered over it is an irresistible brown sugar, macadamia nut and butter crumble preparation anyone with a pulse will drool over.  Topping it off, literally, is a slightly naughty rum sauce – which arguably makes this a cocktail of sorts.




  • 2 loaves Grace® Baking Pugliese Bread
  • 6 eggs
  • 1½ cups milk
  • ¼ cup sugar
  • 1½ tsp. vanilla
  • 1 tsp. almond extract
  • ½ cup coconut, shredded
  • 1½ cups pineapple, chopped
  • Macadamia Nut Crumble (recipe follows)
  • Rum Caramel (recipe follows)


Macadamia Nut Crumble Ingredients:

  • 1 cup flour
  • 1 cup brown sugar
  • 8 tbsp. butter, cold & cubed
  • ⅓ cup coconut, shredded
  • ½ cup macadamia nuts


Rum Caramel Sauce Ingredients:

  • ½ cup brown sugar, packed
  • ½ cup butter
  • ⅔ cup heavy cream
  • ¼ cup rum


  1. Make Macadamia Nut Crumble. Combine flour, brown sugar, butter, coconut and macadamia nuts in a small bowl and stir with a spatula until large crumbs form.  Refrigerate while assembling French toast.
  2. Make French toast. Preheat oven to 350˚F. In a large bowl, whisk together eggs, milk, sugar and vanilla and almond extracts until well-combined. Add coconut and mix again.
  3. Slice bread into 1-inch thick slices, and place in a greased 9x13 baking dish. Sprinkle pineapple over the top and in between the bread slices. Pour egg mixture over the top. Remove Macadamia Nut Crumble from refrigerator and sprinkle evenly over bread. Bake for 50-60 minutes, or until the bake is set.
  4. Make Rum Caramel. Combine brown sugar, butter, heavy cream and rum in a saucepan over medium heat. Bring to a boil and stir constantly until slightly thickened (approximately 3-4 minutes). Drizzle over cooked French toast.