French Toast Paradise
Author: Maryann Ridini Spencer
Recipe type: Breakfast
Serves: 4
- 8 slices of Hawaiian Punalu’u Traditional Sweetbread (or if you can’t find Hawaiian Sweetbread, use Challah bread)
- 4 large eggs
- ½ c. coconut milk (approximately)
- honey (for syrup)
- ground cinnamon (for garnish)
- shredded sweet coconut (optional)
- coconut oil
- Slice Hawaiian Bread in ½″ slices.
- In a skillet on the stovetop over medium heat, drizzle coconut oil to coat the bottom of the pan.
- In a large bowl, whisk eggs and milk.
- With a fork, dip a piece of sweetbread into the egg and milk mixture, coat well on both sides.
- Place coated bread into skillet.
- Repeat with each slice of bread.
- Cook bread until lightly golden on both sides.
- Serve immediately with honey and cinnamon.
- You can also sprinkle coconut flakes over the top of the dish.
- Serve with fresh cut pineapple, strawberries, blueberries or banana.
Recipe by at https://maryannridinispencer.com/french-toast-paradise/
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