Coconut French toast with spiced roasted pineapple

• eggs↗2
• coconut milk150ml ml
• vanilla extract↗½ tsp tsp
• brioche↗2 thick slices

  2 thick slices

• butter↗knob of

  (about 20 g)

• coconut flakes↗2 tbsp tbsp
• yogurt↗plain or coconut

  plain or coconut, for serving

• pineapple↗½ small

  ½ small

• maple syrup↗1½ tbsp tbsp
• allspicepinch of ground

  pinch of ground

Step-by-step instructions

1. 1

   Whisk the eggs, coconut milk and vanilla in a wide, shallow bowl. Dip the brioche slices into the mixture, leaving each in the bowl for 1–2 minutes per side so it absorbs the liquid. The mixture should be fully absorbed into the brioche before cooking.

2. 2

   Preheat the oven to 200 °C/180 °C convection/gas 6. To prepare the pineapple, peel, remove the leaves and any “eyes”, then cut the flesh into long, rough pieces (about three per person). Remove the hard core and discard. Place the pineapple pieces in a small baking dish, drizzle with maple syrup and sprinkle with allspice. Bake for 15 minutes, turning halfway through and basting with the sticky syrup in the dish.

3. 3

   Meanwhile, melt the butter in a pan over low to medium heat until it foams. Spread the coconut flakes on a plate and coat each side of the soaked brioche slices in them. (The bread will be very delicate, so handle gently.) Fry the brioche slices for 3–4 minutes per side until golden and toasted. Divide them between two plates, then top with a spoonful of yogurt, three pieces of roasted pineapple and drizzle with any remaining sauce from the baking dish.