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Coquito French Toast

Rich with coconut flavor and spiked with rum, this recipe from Ana Sofia Pelaez of the blog Hungry Sofia falls somewhere between a decadent French toast and bread pudding.
From: Saveur SERVES 4-6

1 1-lb. loaf challah bread, sliced crosswise 1" thick
2 cups coquito
2 tbsp. unsalted butter, cut into ½" pieces, plus more for greasing
Confectioner's sugar, ground cinnamon, and maple syrup, for serving

Heat oven to 400°. Grease a 9" x 13" glass or ceramic baking dish and arrange bread slices in a single layer, overlapping slightly. Pour coquito over bread; soak, flipping once, until almost all the liquid is absorbed, about 30 minutes. Dot with butter and bake until puffed and golden brown, about 30 minutes. Dust with confectioner's sugar and cinnamon, and drizzle with maple syrup before serving.

Coquito (Puerto Rican Eggnog)

Coconut and rum flavor this tropical eggnog.
MAKES 5 CUPS
From Saveur

2 cups coconut milk
1 14-oz. can sweetened condensed milk
2 cups Puerto Rican rum
4 egg yolks, lightly beaten
Ground cinnamon and sticks, to garnish

Blend milks, rum, and yolks in a blender until frothy; chill. Pour into glasses, sprinkle with cinnamon, and serve with cinnamon sticks.