Adult Haitian Cremas French Toasts

The weather’s quickly cooling down. Soon our mountain area will be frozen cold. Yes, our Caribbean island gets freezing cold. By our Caribbean definition of cold, of course.

This means the time has come to prepare and savor our creamy cremas. Remember that Haitian must-have Holiday drink I spoke of before? If you haven’t discovered it yet, click here now. Grab that recipe. Prepare a bottle, or two or three. You will need about half a bottle for today’s cozy boozy breakfast.

On the menu: adult French Toasts, better known as Tchakayiti’s Boozy Cremas French Toasts.

I made up that name, of course. This boozy, scrumptiously decadent breakfast involves two different types of Haitian rum: white rum from the cremas and dark rum for the toppings. A double shot of warmth to start your morning, preferably your weekend. Because, you know…all the alcohol… 😉

My Cremas French Toasts feature:

1. Pillowy soft butter brioche bread:

   I typically go for French baguettes. But, this time around, I opted for a buttery brioche bread for a warmer soft texture to my French toasts.

2. A boozy eggy coconut custard:

   You should have read cremas custard on that line above. I literally just used prepared cremas as the base for my eggy mixture, which I enhanced with more nutmeg and a teaspoon of vanilla.

3. A boozy raisin sauce:

   You can’t have cremas without raisins. Or so they say. I, thus, absolutely had to use them as a topping for my French toasts. Inspired by Our Salty Kitchen’s raisin sauce, I prepared drunken raisins… without the cloves. I tweaked her recipe to my taste, and spiked it with some dark Haitian rum.

4. Coconut infused whipped cream with a splash of cremas:

   This topping makes the coconut flavor pop. I used a mixture of whipping cream and coconut milk, which I finished with a splash of cremas right before serving.

5. Toasted grated coconut:

   I complemented the dish with toasted grated coconut to give it the crunchy bite I lost by opting for brioche bread.
   To toast the grated coconut, I simply tossed it in the same heated non-stick pan I cooked my French toasts in until they turned crispy golden. I coated the prepared toasts in them, and also served some on the side.

6. Some more cremas:

   On the side. For those looking for a more decadent treat.

   Think of the cremas as the “syrup,” which your guests can drizzle on their toasts.

Now doesn’t that make for a scrumptious creamy and warm Holiday breakfast? Perhaps, I should have called this dish, cremas turned breakfast.

Boozy Haitian coconut cremas French Toasts

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.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Ingredients

  

For the eggy batter

• ⅓ cup prepared cremas
• 2 eggs
• ¼ tsp nutmeg
• 1 tsp vanilla
• ½ stick of butter for cooking

For the coconut whipped cream sauce

• 1 part cold whipping cream
• 1 part cold coconut milk
• Splash of cremas

For the raisin sauce

• ½ cup water
• ½ cup brown sugar
• ½ cup raisins
• ¼ tsp salt
• 1 tsp apple cider vinegar
• ½ tbsp cornstarch
• 1 tbsp butter
• Splash of dark Haitian rum

For the toasted coconut

• ½ cup of grated unsweetened coconut

Putting it all together

• 1 brioche bread sliced thickly
• Prepared custard
• Prepared raisin sauce
• Prepared coconut whipped cream sauce
• Toasted coconut
• Cremas for topping or dipping

Instructions

 

For the eggy batter

• 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.