Ingredients

4 slices Sourdough bread, thick slice, cut in half
3 Eggs
1/4 cup Milk
1/4 tsp. Ground cinnamon
1/2 tsp. Vanilla
1/3 cup Coconut, shredded
1 1/4 cup Corn flakes, crushed
Cooking oil or clarified butter as needed
1 cup Fresh pineapple crushed
1 cup Maple syrup
1 cup Lightly sweetened whipped cream
Confectioner's sugar to garnish
4 Mint sprigs
Toasted Macadamia nuts, chopped to garnish

Method
Combine fresh crushed pineapple and maple syrup in a saucepan. Bring to a simmer over low heat. Remove from heat.

Combine coconut and crushed corn flakes, mix and reserve. Combine eggs, milk, cinnamon and vanilla to create dipping batter. Heat griddle and add a small amount of cooking oil or butter.

Dip sourdough bread slices in egg batter and then in coconut/corn flake mixture and place on griddle. Cook until golden brown on both slices. Place on warm serving plates and top with crushed pineapple syrup. Garnish with whipped cream, mint and toasted Macadamia nuts. Dust with Confectioner’s sugar and serve.

Makes 4 Servings