Baked Coconut French Toast with Pineapple-Rum Sauce Recipe

Line a 13x18-inch sheet pan with parchment paper. Whisk eggs in a deep bowl then whisk in coconut milk sugar vanilla and salt until sugar is dissolved. Submerge each slice of bread in egg mixture turning over several times until saturated then transfer to prepared sheet pan. Pour remaining egg mixture over bread and chill covered with plastic wrap at least 8 hours or up to 24 hours.

Preheat oven to 350 degrees F (175 degrees C). Press coconut evenly into bread. Bake in upper third of oven until cooked through and golden 30 to 35 minutes.

Meanwhile bring pineapple juice and brown sugar to a simmer over medium heat stirring. Add pineapple chunks and bring to a boil stirring then cook over medium-high heat stirring occasionally 10 minutes. Add butter and rum and simmer stirring until butter is melted. Keep warm covered off heat.

Serve French toast with warm pineapple-rum sauce.