Piña Colada French Toast -- Golden Biscuits, New Beginnings, and the Sweetness We Earned

New Year's Eve. 2024. Midnight biscuits. Year six. The kids asleep. The biscuits golden. The year ahead: the restaurant plan moves forward. Jerome and I have saved twenty thousand dollars combined. The storefront on Livernois is calling. Marc is in every meal. The grief is part of the food now, and the food is better for it, the way soil is richer after it has absorbed the rain.

Every year those biscuits come out golden right at midnight, and every year I think about what Marc would say if he could taste them — he always loved anything that felt like a celebration disguised as comfort food. This Piña Colada French Toast carries that same energy: warm, golden, a little indulgent, the kind of thing you make when you’ve earned the sweetness. With the restaurant plan moving forward and twenty thousand dollars saved, Jerome and I needed a morning-after recipe that matched the size of the moment — and this one does exactly that.

Piña Colada French Toast

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

• 8 thick slices brioche or challah bread
• 3 large eggs
• 1/2 cup coconut milk (full-fat, canned)
• 1/4 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon coconut oil or unsalted butter, for the pan
• 1/4 cup toasted shredded coconut, for serving
• 1/2 cup fresh pineapple chunks, for serving
• Maple syrup or honey, for drizzling
• Powdered sugar, for dusting (optional)

Instructions

1. Make the custard. In a wide, shallow bowl, whisk together the eggs, coconut milk, crushed pineapple, vanilla extract, and cinnamon until fully combined.
2. Soak the bread. Working in batches, lay each slice of bread into the custard and let it soak for 30 to 45 seconds per side, pressing gently so the bread absorbs the mixture without falling apart.
3. Heat the pan. Warm a large skillet or griddle over medium heat. Add the coconut oil or butter and swirl to coat the surface evenly.
4. Cook the French toast. Place soaked bread slices in the skillet without crowding. Cook for 3 to 4 minutes per side, until each slice is deep golden brown and cooked through. Work in batches as needed, adding more oil or butter between rounds.
5. Toast the coconut. While the French toast cooks, spread shredded coconut in a dry skillet over medium-low heat and stir frequently for 2 to 3 minutes until lightly golden. Remove from heat immediately.
6. Serve. Plate the French toast, top with fresh pineapple chunks and toasted coconut, dust with powdered sugar if desired, and drizzle generously with maple syrup or honey.

Nutrition (per serving)

Calories: 420 | Protein: 11g | Fat: 18g | Carbs: 54g | Fiber: 2g | Sodium: 310mg