The holidays are a great time for special breakfasts, especially quick and easy ones, and when GeorgiaZ posted this one in the forum and suggested it would be perfect with Grandmother Bread, I knew I had to try it! GeorgiaZ used to have a tea room and this was one of her popular dishes there. You can see her original recipe here. I made a few changes (of course! I can never resist!), starting with my homemade raisin bread.
How to make Tea Room Coconut Toast:
Spread raisin bread slices in a greased 9×13 pan. (Depending on the size of your loaf, you might need 8-10 slices. My raisin bread makes large loaves so the slices are big. Use however many slices fill a 9×13 pan. If you’re using raisin bread from the store that comes in thin slices, double up by placing two thin slices in place of each fat homemade slice.)
Combine melted butter, vanilla, beaten egg, sugar, coconut, and bourbon-soaked chopped pecans in a medium-size bowl.
I had leftover bourbon-soaked nuts from making Bourbon Balls. You could use pecans soaked in anything you have on hand (rum, brandy, amaretto, etc). If you don’t have time to soak them in advance, just go ahead and toss the nuts with liquor and throw ’em in there. We’re not picky here. If you prefer, you can even use plain chopped pecans with no alcohol at all.
Spread evenly over toast slices in pan.
Bake at 350-degrees for 15 minutes. Broil on high for one minute.
It is incredibly decadent, so tell everybody it was really hard to make!