LCBO Food & Drink Summer 2024

SHAKING UP DESSERT

Pina Colada Pain Perdu

Pain perdu (aka French toast) can pull double duty as dessert, especially this cocktail-inspired version that’s rich with coconut milk and topped with cara melized pineapple and rum butterscotch sauce. RUM BUTTERSCOTCH 1/2 cup (125 mL) sugar 2 tbsp (30 mL) water 2 tbsp (30 mL) unsalted butter, softened 1/4 cup (60 mL) heavy cream 3 tbsp (45 mL) spiced rum 1/4 tsp (1 mL) salt PAIN PERDU 4 slices brioche or challah, cut 1 1/2 inches (4 cm) thick 1 cup (250 mL) full-fat canned coconut milk 2 eggs 3 tbsp (45 mL) sugar 1 tbsp (15 mL) vanilla extract 6 tsp (30 mL) virgin coconut oil, divided 1/2 pineapple, peeled, cored, sliced into 1/4 -inch (5-mm) thick half-moons 1/2 tsp (2 mL) finely grated lime zest 1/4 cup (60 mL) unsweetened desiccated coconut Lime wedges for serving 1. For the butterscotch, heat sugar and water in a medium saucepan over medium-high heat. Stir until sugar dissolves, about 2 minutes. Continue to cook until mixture becomes a deep amber, about 8 minutes. Remove from heat. Working quickly and care fully, whisk in butter until smooth. (Be mindful of the sputtering.) Pour in cream and whisk until evenly combined. Whisk in rum and salt. Transfer to a heatproof bowl or jar. Set aside.

3. Place bread on a baking tray. Bake until crisp and dry, but not brown, about 6 minutes, flipping halfway. Remove from oven and set aside. 4. Reduce oven to 250°F (121°C). 5. To make custard mixture, in a medium bowl, whisk coconut milk, eggs, sugar and vanilla. Transfer to a small baking dish. 6. Soak bread in custard mixture for 30 seconds per side, transfer ring to a baking sheet until ready to fry.

heatproof bowl and gently toss with lime zest.

large nonstick frying pan over medium. Place 2 slices bread in pan. Cook until golden brown, about 4 minutes per side. Keep warm in oven until ready to serve. Repeat with coconut oil and remaining bread slices. 8. When pain perdu is done, wipe pan clean and return to medium heat. Add remaining 2 tsp (10 mL) coconut oil. Working in batches, place as many pineapple slices as you can fit in a single layer in the pan. Cook until golden brown on each side, about 5 minutes, flipping halfway through. Transfer pineapple to a clean

9. Place pain perdu on a serving platter. Top with caramelized pineapple, drizzle with rum butterscotch and sprinkle with coconut. Serve with lime wedges.

Serves 4

WHAT TO SERVE Bartenders Trading Pina Colada LCBO 31238, $23.80

You could make your own Pina Coladas using ingredients from the recipe—or serve a convenient ready-to-drink cocktail.

7. Working in two batches, heat 2 tsp (10 mL) coconut oil in a

2. For the pain perdu, preheat oven to 325°F (163°C).

66 FOOD & DRINK SUMMER 2024