Tea-room Coconut Toast is a modern American recipe for a classic dish of raisin bread cooked in a mix of butter, egg and coconut that's topped with pecan nuts and oven baked. The full recipe is presented here and I hope you enjoy this classic American version of: Tea-room Coconut Toast.
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Ingredients:
6 thick slices of raisin bread
100g butter, melted and cooled
1 tsp vanilla extract
1 egg, beaten
180g sugar
140g grated coconut
75g pecan nuts, chopped and soaked in 1 tsp spirits (eg bourbon, amaretto, rum, brandy etc)
Method:
Spread the slices of raisin bread on the base of a greased pan (about 22 x 33cm) [you may need more slices, depending on the size of your loaf].
Gently beat together the melted butter, vanilla extract, egg, sugar, coconut and chopped pecan nuts in a bowl. Evenly spread the resultant mixture over the raising bread slices then transfer to an oven pre-heated to 170°C and bake for about 15 minutes.
Remove from the oven, place under a hot grill and cook for 1 minute more, until the top is lightly browned. Cut into slices, transfer to plates and serve.
