Still thinking about breakfast...
Maybe it's because Mother's Day is just around the corner and I am hoping for breakfast in bed!
How about breakfast in bed in Hawaii?
Wouldn't that be AWESOME!
Probably not happening, but how about breakfast that tastes like Hawaii...I think I am on to something!
Cue the ukulele music...
HAWAIIAN FRENCH TOAST
TOASTED COCONUT AND COCONUT SYRUP!
Ingredients for Hawaiian French Toast:
1 loaf of Kings Hawaiian Bread Slices
3/4 cup coconut milk
1/4 cup milk
2 tsp vanilla
butter for making the french toast in a fry pan
Ingredients for Coconut Syrup:
1 cup coconut milk
1/2 cup butter
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp cornstarch
1 tsp coconut extract
To make toasted coconut, place 1 cup of coconut in a shallow baking dish. Place in a 350 degree oven for 8-10 minutes, stirring occassionally. Remove from oven and cool.
To make coconut syrup, put coconut milk, butter and sugar into a medium sized saucepan. Heat over medium high heat until butter has melted and ingredients have blended. Stir continuously. Turn heat down to low. Add in baking soda, cornstarch and coconut extract. Cook an additional 2-3 minutes and then set aside.
Melt butter in a fry pan over medium high heat. To make the Hawaiian French Toast, whisk together eggs, coconut milk, milk and vanilla. Dip each slice of bread into the egg mixture. Turn over so both sides are coated. Place into a hot fry pan. Cook about 2-3 minutes per side.
Serve hot with toasted coconut sprinkled on top and coconut syrup poured over all.
Yummy, yummy, yummy!
The sweet Hawaiian bread has a slightly pineapple flavor that tastes perfectly with the coconut milk you dipped the bread in. Like I said, cue the ukulele because the toasted coconut and coconut syrup push this french toast recipe over the top!
What's not to like? Almost as good as being in Hawaii for Mother's Day...well, almost! :)
Celebrate the little things that make life Hawaiian sweet!