Alrighty, then.
I am really pleased to see all the responses and contributions that have gone into this thread.
It is great way to share our preferences and thoughts on the subject matter, no?
Now for today's recipe I believe a bit of a tropical theme is in order, so I present to you:
*The Piña Colada Croissant French Toast*
What you will need:
-24 eggs
-1 can frozen pina colada mix
-3 ½ cups whole milk (or a mixture of light cream and whole milk)
-2 cups toasted coconut
-8 ounce can crushed pineapple
-½ cup Rum (optional)
-24 croissants, sliced in half
How to Prepare:
-Grease two 9x13” pans. Make two rows of six croissants in each pan.
-In a large bowl, mix the eggs, pina colada mix, 1 cup of the toasted -coconut, crushed pineapple and juice, rum and milk.
-Using a ladle, pour the egg mixture over and in between the croissants in each pan.
-Dot the tops of the croissants with butter, and sprinkle with the remaining coconut. Cover with aluminum foil. Refrigerate for 8 hours or overnight.
-Pre-heat oven to 400 degrees F. Put both pans, on separate racks in oven.
-Bake for 2 hours, rotating pans once half way through. Check for doneness after 1 ½ hours. Let sit for 5 minutes before cutting into slices.
Afterthought:
Great for a friday night get-together with friends, or a refreshing taste for a weekend brunch. It should serve about 20.
Now get to cooking!
