{"id":30810,"date":"2022-09-04T16:31:21","date_gmt":"2022-09-04T16:31:21","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=30810"},"modified":"2022-09-05T19:55:58","modified_gmt":"2022-09-05T19:55:58","slug":"bexs-coquito-french-toast","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/bexs-coquito-french-toast\/","title":{"rendered":"Tostada francesa de coquito de Bex"},"content":{"rendered":"\n

This coquito French toast was gobbled up so quickly one Sunday morning in Bex Streeper\u2019s home, she hardly had time to take photos of her just-invented, instantly-family-famous recipe. \u201cMy husband says it\u2019s the best thing he\u2019s ever eaten,\u201d says Bex, who grew up in Chicago and now lives in central Iowa. Bex loves to add Latino flourishes to everyday dishes, inspired by the ingredients and sabores she and her husband grew up eating in her Puerto Rican-Polish and his Mexican family.<\/p>\n\n\n\n

In this case, classic French toast got a Puerto Rican makeover. And in this recipe, it\u2019s all about the coquito, the coco-licious Puerto Rican version of eggnog<\/a> that starts flowing in Boricua homes at the first hint of the December holiday season. (Need a little coquito inspiration? See how Melissa Aguilera-Rober turns coquito (and sofrito) making<\/a> into an annual pre-Christmas fiesta at her house!)<\/p>\n\n\n\n

The inspiration for this breakfast rethink came to Bex Streeper early one September day when she was driving around Des Moines, her new hometown. \u201dEverywhere I\u2019m going, I\u2019m seeing pumpkin spice latte this and pumpkin spice that, and I started thinking, you know what? Coquito is hella better than pumpkin spice. In coquito, you have cinnamon and nutmeg, as well. So it\u2019s that same flavor pattern, but even better. Why don\u2019t I make things with coquito?\u201d<\/p>\n\n\n\n

So, Bex did. Starting with their family weekend ritual. \u201dEvery Sunday, my husband and I have this tradition: We do a big breakfast. He\u2019s been making bacon and sammies for breakfast on Sundays lately. And I said, \u2019I think I\u2019m going to make coquito French toast this next Sunday. I don\u2019t know what it is yet, but I\u2019m going put together something this weekend.\u2019\u201d<\/p>\n\n\n

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\"Coquito
Bex invented this new family-favorite breakfast: coquito French toast. She first dips the slices in freshly made coquito creamer. <\/figcaption><\/figure>\n<\/div>\n\n\n

Bex Updates a Classic Breakfast, Boricua-Style with Coquito<\/h3>\n\n\n\n

Bex challenged herself to Latino-ize French toast, using her family recipe for coquito. \u201dI added the coquito as a replacement for the heavy cream and just put it right into the batter.\u201d

The dish was a hit, and has already become a family favorite on repeat request for Sundays. Bonus: Whipping up a batch of coquito for breakfast, Bex discovered, has two unexpected uses\u2014both s\u00faper delicioso. <\/p>\n\n\n\n

The first: \u201dI am also using the creamer in my coffee in the morning. It makes the most perfect lattes.\u201d And her second “aha” moment: As a twist on the expected Sunday brunch mimosa, if you add rum to this dish\u2019s coquito creamer, you have yourself the most creamy and coconutty breakfast coquito, says Bex. \u201dMy husband likes to add a\u00f1ejo rum to this creamer and it\u2019s incredible. My husband swears it\u2019s the most delicious version he\u2019s ever had.\u201d<\/p>\n\n\n

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\"Coquito
Bex soaks slices of pound cake in coquito cream, browns them on both sides, and serves them warm\u2014drizzled with dulce de leche or caramel.<\/figcaption><\/figure>\n<\/div>\n\n\n

Intrigued by Bex\u2019s coquito-sabroso French toast? Check out more of her Mexican- and Puerto Rican-flavored family-favorite dishes: Bex\u2019s Sopes de Carne Asada with 3 Salsas<\/a>; Bex\u2019s Chili with Beef, Beans & Hominy<\/a>; and Bex\u2019s Shrimp Ceviche with Lime, Lemon and Mango Juice<\/a>.<\/p>\n\n\n\n

Ready to Try Bex\u2019s Coquito-Flavored French Toast?<\/h2>\n\n\n
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\n\t\t\t\t\"Bex\u2019s\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Bex\u2019s Coquito French Toast<\/h2>\n\n
\n \t\t \t\t\tRecipe by Bex Streeper<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>4.7<\/small> from<\/small> 3<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Puerto Rican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    6<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    20<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • For the Coquito Coffee Creamer<\/strong><\/li>
    • <\/span>

      1<\/span> can<\/span> sweetened condensed milk<\/span><\/p><\/li>

    • <\/span>

      1<\/span> can<\/span> Coco Lopez<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> unsweetened coconut milk<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> vanilla extract or vanilla bean paste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> Tbsp<\/span> cinnamon (Bex loves canela)<\/span><\/p><\/li>

    • <\/span>

      1\/4<\/span> tsp<\/span> freshly grated nutmeg (fresh is best, but ground works too)<\/span><\/p><\/li>

    • For the Coquito French Toast<\/strong><\/li>
    • <\/span>

      2<\/span> eggs, whole<\/span><\/p><\/li>

    • <\/span>

      2<\/span> egg yolks<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> coquito creamer (see recipe above)<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> half and half<\/span><\/p><\/li>

    • <\/span>

      1<\/span> pinch<\/span> salt<\/span><\/p><\/li>

    • <\/span>

      Cinnamon to taste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> loaf<\/span> pound cake, store bought or homemade<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> butter<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • In a blender, mix the coquito coffee creamer ingredients. Pour into a container with a lid (for later storage of leftover creamer) and set aside.<\/li>
      • Preheat oven to warm: about 250 degrees.<\/li>
      • In your blender, mix the coquito-French toast ingredients. <\/li>
      • Pour the blended coquito-French toast mixture into a new bowl and set aside.<\/li>
      • Cut the pound cake into \u00be-inch thick slices. <\/li>
      • Dip each pound cake slice in the blended mixture. <\/li>
      • Melt a bit of the butter in a griddle or skillet, on medium heat.<\/li>
      • In batches, adding butter as needed, cook the pound bread slices until each side turns golden brown. Then flip and brown the second side. <\/li>
      • Keep the golden-brown slices toasty hot in the warm oven until ready to serve. <\/li>
      • Serve drizzled with caramel sauce or dulce de leche.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • The coquito creamer keeps for two weeks in the fridge. You can add rum to this recipe and drink it like regular coquito. \u201dIt\u2019s extra creamy and coconutty. So good,\u201d says Bex.<\/li>
        • For the vanilla in the creamer, Bex uses vanilla bean paste because \u201cI like the flecks of vanilla bean in my coquito.\u201d<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t