1. Place a rack in the middle of your oven and preheat it to 400 degrees Fahrenheit.
2. Pour the coquito into a large, shallow bowl or container that can fit both slices of bread side-by-side. Crack the eggs into the coquito and whisk it vigorously for about 30 seconds or until it’s well combined. Place both slices of bread side-by-side into the mixture. Flip them over occasionally (about every 5 minutes) until they have soaked all the custard (15-20 minutes).
3. Heat a heavy-bottomed, oven-safe pan (like cast iron), to medium-low. Spread 1 tablespoon of butter on it. It should sizzle gently, but not burn. Place both pieces of the soaked bread on it. Once they’re golden in color underneath (about 5 minutes), spread another tablespoon of butter on the pan and flip them on their other side. Spread the remaining tablespoon of butter on top of both toasts until it melts.
4. Transfer the pan to the oven. Bake them for 5-10 minutes or until they’re puffy in the center and sizzling on top.
5. Remove them from the oven and serve them with your favorite toppings (see below) and a drizzle of maple syrup.

Pro Tip - Ideas to Serve:

1. Sprinkle them with sugar and “bruleé” them with a hand-torch until caramelly.
2. Top with macerated berries (toss sliced berries with a sprinkle of sugar to coat them and allow them to sit for 15 minutes until they turn syrupy).
3. Top with sliced bananas and toasted nuts such as almonds, hazelnuts or walnuts.
4. “A la mode” - pair with a scoop of vanilla, coconut or rum raisin ice cream.
5. Top with toasted coconut.
6. Top with crunchy granola.