Coconut Pain Perdu

• 1 cup (250g) canned coconut milk
• 1/2 cup (120g) heavy cream
• 3 extra-large eggs
• 3/4 cup plus 2 tablespoons (175g) sugar
• 2 tablespoons (30g) Malibu coconut rum
• 1/2 vanilla bean, split and scraped
• Brioche (page 194)
• Clarified butter
• Cream Cheese Ice Cream (page 223)
• Papaya-Lime Compote (page 251)
• Sliced papaya
• Dried shredded unsweetened coconut (optional)

1. Combine the coconut milk, cream, eggs, sugar, rum, and vanilla seeds (rinse, dry, and save the pod for another use) in a bowl and mix with an immersion blender.
2. Cover with plastic wrap and refrigerate until needed.
3. Cut the brioche into 1-inch slices and trim the crusts.
4. Cut the slices into 1 x 1 x 3-inch batons.
5. Soak in the coconut custard for just 1 minute; you dont want to make the bread soggy.
6. Set the bread on a rack over a baking sheet and refrigerate until youre ready to serve the dessert.
7. Heat a griddle over medium heat.
8. When the griddles hot, brush it with clarified butter and cook the pain perdu, browning the batons on all sides, about 4 minutes.
9. Serve immediately, with the ice cream and compote and garnished with slices of papaya and a pinch or two of freeze-dried coconut, if desired.
10. You could buy a loaf of brioche instead of making the bread.

coconut milk, heavy cream, eggs, sugar, malibu coconut rum, vanilla bean, butter, cream cheese, papayalime, papaya, unsweetened coconut

Taken from www.epicurious.com/recipes/food/views/coconut-pain-perdu-376810 (may not work)