I like eating breakfast in the middle of the day and even for dinner, so why not turn a breakfast dish into dessert? This version of French toast is highlighted by seasonal exotic fruits—the acidity of papaya and lime taming the sweetness of the coconut.

　　

Ingredients

serves 6 on it¿s own or 10 as part of fourplay

　　

For the Coconut Custard

1 cup (250g) canned coconut milk

　　1/2 cup (120g) heavy cream

　　3 extra-large eggs

　　3/4 cup plus 2 tablespoons (175g) sugar

　　2 tablespoons (30g) Malibu coconut rum

　　1/2 vanilla bean, split and scraped

　　

For the Pain Perdu

Brioche (page 194)

　　

To Serve

Clarified butter

　　Cream Cheese Ice Cream (page 223)

　　Papaya-Lime Compote (page 251)

　　Sliced papaya

　　Dried shredded unsweetened coconut (optional)

　　

For the Coconut Custard

Step 1

Combine the coconut milk, cream, eggs, sugar, rum, and vanilla seeds (rinse, dry, and save the pod for another use) in a bowl and mix with an immersion blender. Cover with plastic wrap and refrigerate until needed.

　　

For the Pain Perdu

Step 2

Cut the brioche into 1-inch slices and trim the crusts. Cut the slices into 1 x 1 x 3-inch batons. Soak in the coconut custard for just 1 minute; you don’t want to make the bread soggy.

　　

Step 3

Set the bread on a rack over a baking sheet and refrigerate until you’re ready to serve the dessert.

　　

To Serve

Step 4

Heat a griddle over medium heat. When the griddle’s hot, brush it with clarified butter and cook the pain perdu, browning the batons on all sides, about 4 minutes.

　　

Step 5

Serve immediately, with the ice cream and compote and garnished with slices of papaya and a pinch or two of freeze-dried coconut, if desired.

　　

make it simpler

Step 6

You could buy a loaf of brioche instead of making the bread.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__