French Toast with Coquito (Puerto Rican)

Rich with coconut flavour from the Coquito (Coconut Egg Nog) and spiked with rum, this recipe falls somewhere between a decadent French toast and bread pudding.

1 (1 lb) loaf challah bread, sliced crosswise 1" thick
2 cups coquito
2 Tbsp. unsalted butter, cut into ½" pieces

To Serve:
confectioners' sugar
ground cinnamon
pure maple syrup

Heat oven to 400°F (200°C/180°C fan, Gas Mark 6). Grease a 9x13" glass or ceramic baking dish.

Arrange bread slices in a single layer, overlapping slightly into the prepared baking dish.

Pour coquito over bread; soak, flipping once, until almost all the liquid is absorbed, about 30 minutes.

Dot with butter and bake until puffed and golden brown, about 30 minutes.

Dust with confectioner's sugar and cinnamon, and drizzle with maple syrup before serving.

Makes 4-6 servings.