These French toasts are dipped in Haiti's favorite Holiday drink: cremas, a creamy coconut rum drink. They're decadently boozy.To prepare them you will first need to grab the cremas recipe by clicking here.
Whisk the eggs, nutmeg and vanilla into the prepared cremas
Let sit for at least 20 minutes for the flavors to fully develop
For the coconut whipped cream sauce
In a cold bowl, mix the cold whipping cream and coconut milk
Whisk until the mixture thickens like a chantilly
Put in the fridge while you prepare the remaining layers
Finish with a splash of cremas right before serving. Please note that the cremas will loosen the chantilly a bit
For the raisin sauce
In a saucepan, combine the brown sugar and the water
Simmer until the sugar dissolves completely and turns an amber color
Mix in the raisins, butter, apple cider and salt
Simmer on medium until the raisins plump up
In a bowl, dissolve the cornstarch in 1 tbsp of dark rum
Add that mixture to the raisins and let thicken for about 3 minutes
Finish with a splash of rum to taste
For the toasted coconut
Toast the coconut on low in a heated nonstick pan mixing continuously to keep it from burning. They will turn golden crispy in no time so be sure to watch the pan.
Putting it all together
Dip the brioche slices into the prepared eggy batter
Let them soak for 1-2 minutes on each side so they can fully absorb the custard
In the meantime, melt the butter in a non-stick pan
Add the brioche slices to the pan
Cook until golden on each side
Serve hot with the whipped cream, raisin sauce and toasted coconut
Notes
I used a butter brioche bread for this recipe because I wanted them to be pillow soft. Feel free to substitute state sliced bread or French baguette to your taste.