Hawaiian French Toast
Thick slices of sweet Hawaiian bread soaked in a creamy coconut milk custard, pan-fried to golden perfection. Topped with toasted coconut, juicy pineapple, and crunchy macadamia nuts for a tropical breakfast treat.
For 4 servings
3 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Custard and Toppings
- b.In a shallow dish or pie plate wide enough to fit a slice of bread, whisk together the eggs, full-fat coconut milk, pineapple juice, vanilla extract, ground cinnamon, and salt until smooth and fully combined.
- c.In a small, dry skillet over medium-low heat, toast the coconut flakes, stirring constantly, until they are fragrant and light golden brown, about 2-3 minutes. Watch carefully as they can burn quickly. Immediately transfer to a small bowl to cool.
- d.Prepare your toppings by dicing the fresh pineapple and chopping the macadamia nuts.
- 2
Step 2
- a.Soak and Cook the French Toast
- b.Place a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of butter until it shimmers.
- c.Working with one slice at a time, briefly dip the Hawaiian bread into the custard mixture, allowing it to soak for about 15-20 seconds per side. The bread should be saturated but not falling apart.
- d.Carefully place the soaked bread onto the hot skillet. Cook in batches of 2-3 slices, ensuring not to overcrowd the pan.
- e.Cook for 3-4 minutes per side, until a deep golden-brown crust forms and the center is cooked through and custardy, not wet.
- f.Transfer the cooked French toast to a wire rack set on a baking sheet and keep warm in a 200°F (95°C) oven. Add more butter to the skillet for each subsequent batch.
- 3
Step 3
- a.Assemble and Serve
- b.Arrange two slices of the warm French toast on each plate.
- c.Generously top with the diced fresh pineapple, toasted coconut flakes, and chopped macadamia nuts.
- d.Drizzle with maple syrup or coconut syrup just before serving. Serve immediately and enjoy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use day-old or slightly stale Hawaiian bread. It absorbs the custard better without becoming overly soggy.
- 2Don't over-soak the bread. A quick dip is sufficient for the soft texture of Hawaiian bread.
- 3Maintain a consistent medium heat. If the pan is too hot, the outside will burn before the egg custard in the center has a chance to cook.
- 4For an extra flavor dimension, briefly grill the pineapple slices in the pan with a little butter until lightly caramelized before dicing.
- 5Make sure your coconut milk is well-shaken before measuring, as the cream and water can separate in the can.
Adapt it for your goals.
Flavor Boost
Add 1 tablespoon of dark rum or coconut liqueur to the egg custard for a more adult-friendly version.
Fruit SwapFruit Swap
Instead of pineapple, top with sliced caramelized bananas, fresh mango, or passion fruit pulp.
Spice It UpSpice It Up
Add a pinch of ground nutmeg or allspice to the custard along with the cinnamon for a warmer spice profile.
Vegan FriendlyVegan-Friendly
Replace the eggs with a vegan egg substitute (like JUST Egg), use plant-based butter for frying, and ensure your Hawaiian bread is vegan.
Why this is on our healthy list.
Provides Vitamin C
The fresh pineapple topping is an excellent source of Vitamin C, an antioxidant that is crucial for immune system function and skin health.
Source of Healthy Fats
Macadamia nuts and coconut milk provide monounsaturated fats and medium-chain triglycerides (MCTs), which can support heart health and provide a quick source of energy.
Rich in Manganese
Pineapple and macadamia nuts are good sources of manganese, an essential mineral that plays a role in bone formation, metabolism, and antioxidant defense.
Frequently asked questions
A typical serving of this Hawaiian French Toast, including toppings and syrup, contains approximately 650-750 calories. The exact number can vary based on the thickness of the bread and the amount of syrup used.