Sweet Hawaiian bread griddled until golden, topped with buttery caramelized pineapple, warm coconut cream syrup, and toasted macadamia nuts.
INGREDIENTS
Hawaiian French Toast
• 8 slices Private Selection Sweet Hawaiian Wide Pan Bread
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch kosher salt
• Butter, for the griddle
Caramelized Pineapple
• 3 tablespoons butter
• 3 cups fresh pineapple, cut into bite-size chunks
• 1/3 cup packed brown sugar
• Pinch kosher salt
• 1 tablespoon fresh lime juice
Coconut Cream Syrup
• 1 cup canned full-fat coconut milk
• 1/3 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch kosher salt
For Serving
• 1/2 cup macadamia nuts, toasted and roughly chopped
• Powdered sugar, optional
DIRECTIONS
Toast the Macadamia Nuts
1. Heat a dry skillet over medium-low heat. Add the macadamia nuts and toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate and set aside.
Make the Coconut Cream Syrup
2. Combine the coconut milk, sweetened condensed milk, vanilla and salt in a small saucepan.
3. Bring to a gentle simmer over medium-low heat and cook for 4-6 minutes, stirring occasionally, until slightly reduced and warm. Keep warm for serving.
Make the Caramelized Pineapple
4. Melt the butter in a large skillet over medium-high heat. Add the pineapple and cook for 3-4 minutes without moving it too much, allowing the fruit to develop golden caramelized edges.
5. Add the brown sugar and salt. Cook for another 2-3 minutes, tossing occasionally, until the pineapple is glossy and the juices become syrupy.
6. Remove from the heat and stir in the lime juice. Keep warm.
Make the French Toast
7. In a shallow bowl or baking dish, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, cinnamon and salt.
8. Heat a large skillet or griddle over medium heat and add enough butter to lightly coat the surface.
9. Dip each slice of Hawaiian bread into the custard, coating both sides and allowing the bread to absorb some of the mixture without becoming soggy.
10. Cook in batches for about 2-3 minutes per side, until deeply golden outside and custardy in the center. Add additional butter to the griddle as needed.
Assemble
11. Cut the French toast diagonally into triangles and arrange on a serving platter.
12. Spoon the warm caramelized pineapple over and around the French toast. Drizzle with coconut cream syrup and finish with toasted macadamia nuts.
13. Dust lightly with powdered sugar, if desired, and serve immediately with additional coconut cream syrup alongside.
CHEF JEFF TIPS
• Sweet Hawaiian bread already brings plenty of sweetness, so the French toast custard only needs a small amount of brown sugar.
• Let the pineapple make good contact with the hot skillet before adding the brown sugar. That develops real caramelized flavor instead of simply creating a sweet pineapple sauce.
• Full-fat coconut milk gives the syrup the richest flavor and best texture.
• The lime juice is important - it brightens the caramelized pineapple and keeps the finished dish from tasting overly sweet.
• Toast the macadamia nuts before serving to bring out their buttery flavor and add crunch against the soft French toast and pineapple.
• Cutting the finished French toast diagonally and overlapping the pieces gives the platter height and lets the pineapple and coconut syrup settle between the slices.
