Hawaiian French Toast

Fruit topped slices of King's Hawaiian Bread
French Toast

Ingredients:

One 1 pound round loaf of King's Hawaiian Bread

3 eggs

1 teaspoon vanilla

2 - 3 tablespoons ultra fine baker's sugar (or regular granulated sugar)

5 tablespoons evaporated milk (can substitute half & half or regular milk)

1 banana, sliced

3 cups of one or more berries, rinsed: sliced strawberries, blueberries, blackberries, boysenberries 

1/2 cup shredded coconut

powdered sugar (optional)

maple syrup

cooking oil and butter for frying

Method:

Preheat oven to 275*. Cut loaf into 6 slices of equal width. (Trim some crust off of the two end slices.) Place slices, on the racks, inside of the oven. Bake for 5 - 7 minutes, until dried, but not browned. Remove from oven and set aside. 

One pound round loaf King's Hawaiian Bread

Place coconut in the empty bread pan or on a baking sheet. Place in oven. Bake for 5 minutes. Stir and return to the oven for approximately 5 more minutes, until crisped and some of the coconut is golden brown. Set aside. Reduce oven temperature to 200*.

Add eggs, vanilla, sugar, and milk to a low, flat bottomed 10 inch pie pan or dish. Thoroughly mix with a fork or miniature whisk.

Heat skillet or griddle over medium heat (340*). Spray with cooking oil spray and add 2 tablespoons butter. Quickly coat both sides of sliced bread in the egg mixture. (Do not soak.) Fry both sides in frying pan. Place cooked slices onto a baking sheet and place in oven. Repeat with remaining slices of bread. 

Heat syrup in a glass measuring cup, in microwave oven, for one minute. (optional)

Divide French Toast slices between 3 - 6 plates. Top with fresh fruit. Dust lightly with powdered sugar. Sprinkle with toasted coconut. Serve with warm maple syrup. Makes 3 - 6 servings.