FRENCH TOAST WITH PINEAPPLE
Serves 4: 8 slices of stale bread or sliced bread, 2 eggs, 6 tablespoons of milk, 4 tablespoons of Negrita rum, 2 tablespoons of icing sugar, 70 g of butter, 1 small tin of pineapple in syrup, 2 tablespoons of icing sugar.
Drain the pineapple rings and cut them into four pieces. Brown them in 20 g of hot butter. Coat them with icing sugar. Let them caramelise. Pour the milk and Negrita rum into a soup dish and beat the eggs in another. Soak both sides of the bread in the milk and rum mix. Keep the pineapple on another plate. Melt half of the butter in a frying pan. Now soak the bread in the beaten egg and brown it on both sides. Repeat with all the bread. To serve, put the bread on warm plates, coat it in icing sugar and surround it with pieces of caramelised pineapple.