Slice French Bread into 1 inch cubes and place into pan. Tuck down wedging bread into the bottom of the pan and 2nd layer so that bread is more packed. Not too tight but not loose.
Sprinkle Brown Sugar over top of bread mixture.
Cut small teaspoons of cream cheese on top of bread mixture.
Sprinkle Pineapple on top of bread mixture
Add Coconut on top of bread mixture
In a separate bowl, combine Milk, Eggs, Cinnamon and Rum Extract. Whisk to combine.
Pour Egg Mixture slowly over bread trying to cover each piece.
Instant Pot Directions:
Follow Directions from above and then:
Cover pan with either foil or the pan lid.
Pour 1 ½ cups water into Instant Pot.
Place pan on trivet.
Set Instant Pot to Manual for 25 minutes. Quick Release.
Flip Stuffed French Toast out of pan onto a plate.
Oven Baking Directions:
Follow Directions from above and then:
Set Oven to 350 degrees and Bake for 25-30 minutes.
Serve with Rum Butter Syrup
Notes
Substitutions:Substitute 1 teaspoon Vanilla for 1 teaspoon Rum Extract