Ingredients

• 1 cup half & half (or sub whole milk)
• 4 large eggs
• 1/2 cup Monin Monin Coconut Syrup
• 1/4 teaspoon salt
• 6 to 8 slices brioche
• challah bread or Texas toast (½ - inch thick)
• 4 tablespoons butter

Glass: Culinary

Glass Size: 2.

Instructions

In medium size mixing bowl, whisk together the half & half, eggs, Monin Coconut Syrup, and salt. You may do this the night before and refrigerate if desired. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 20 seconds on each side, and then remove to a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.

Remove from pan and place on rack in oven for 5 minutes.

Repeat with all 6 to 8 slices. Serve immediately topped with Monin Mango Fruit Purée and toasted coconut.