Caribbean French Toast (3 servings) For The French Toast: 1/2 cup orange juice 1/4 cup whipping cream 2 Tablespoons white sugar 2 large eggs 1/2 teaspoon ground cinnamon 1 dash of ground nutmeg 6 slices French bread - about 1-inch thick butter or margarine for frying For The Coconut Syrup: 1/2 can of coconut milk 2 teaspoons cornstarch 3/4 cup light corn syrup 3 Tablespoons white sugar 3 Tablespoons shredded sweetened coconut First prepare the syrup: In a sauce pan over medium heat, stir the coconut milk with the cornstarch until the cornstarch dissolves. Add all remaining ingredients. Increase heat to high - stir often. As soon as the mixture reaches a rolling boil, turn off the heat. Set aside. For the French Toast: In a large mixing bowl, beat the eggs with the orange juice, whipping cream, sugar and spices. Prepare a large skillet by placing it over medium-high heat and melting 1 Tablespoon of butter. Place the sliced bread into the egg mixture and flip to coat completely. Let each slice sit in the mixture for about 20 seconds to absorb the mixture. Fry the bread in the prepared skillet (add as many bread slices as the skillet will comfortably hold). After about two minutes, check if the underside has browned. Flip and fry the other side to golden brown. When cooking in batches, add a little more butter or margarine each time. Place French Toast on serving plates and serve with the warm coconut syrup. A little taste of Jamaica for breakfast. The French Toast is also delicious with maple syrup as a topping if you want to skip the coconut syrup. This is so good with fresh fruit as a side dish. Mr Breakfast would like to thank The Boss for this recipe. Recipe number 2552. Submitted 5/14/2009.