Hawaiian French Toast
Thick slices of sweet Hawaiian bread soaked in a coconut-infused custard and griddled to golden perfection. Topped with caramelized pineapple and a dusting of toasted coconut, this island-inspired breakfast tastes like a tropical vacation on a plate.
For 8 servings
- prep · ~3 min
Toast the shredded coconut.
In a dry small skillet over medium-low heat, toast the shredded coconut for 2-3 minutes, stirring constantly, until lightly golden and fragrant. Transfer immediately to a small bowl and set aside.
TIPCoconut burns fast — keep it moving and remove it from the hot pan the moment it turns golden. - mix · ~2 min
Prepare the custard batter.
1.Crack the eggs into a large mixing bowl and whisk until frothy.2.Pour in the coconut milk, vanilla extract, cinnamon powder, and salt.3.Whisk until smooth and fully combined, about 30 seconds. - prep · ~5 min
Soak the bread slices.
1.Place two slices of Hawaiian sweet bread into the custard.2.Let them soak 20-30 seconds per side until saturated but not falling apart.3.Transfer soaked slices to a plate and repeat with remaining bread.TIPHawaiian bread is soft and absorbs quickly — don't let it sit too long or it will disintegrate. - fry · ~20 min
Griddle the French toast.
1.Melt 1 tablespoon butter in a large non-stick skillet over medium heat until foamy.2.Place 2-3 soaked bread slices in the skillet without crowding.3.Cook 3-4 minutes until the bottom is deep golden brown and crisp.4.Flip and cook another 2-3 minutes until the second side is equally golden.5.Repeat with remaining butter and bread slices, wiping the pan clean between batches if needed.TIPMedium heat is crucial — too high and the butter burns before the custard sets; too low and the bread gets soggy. - saute · ~5 min
Caramelize the pineapple topping.
1.In the same small skillet used for coconut, add the pineapple cubes and brown sugar.2.Cook over medium-high heat for 4-5 minutes, stirring occasionally, until the pineapple softens and the sugar melts into a glossy glaze.3.Remove from heat.TIPIf the glaze tightens up while you wait, add a teaspoon of water and stir over low heat to loosen it. - assemble · ~1 min
Plate the French toast.
1.Place 2 slices of French toast on each plate.2.Spoon the caramelized pineapple over the toast.3.Sprinkle with the toasted coconut.4.Drizzle with maple syrup and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Hawaiian bread is soft and absorbs quickly — soak just 20–30 seconds per side to keep it from disintegrating.
- 2Use medium heat for griddling: too high scorches the butter, too low makes the bread soggy.
- 3Toast the shredded coconut in a dry pan until just golden, then remove immediately — it burns in seconds.
- 4If the caramelized pineapple glaze stiffens, stir in a teaspoon of water over low heat to loosen it.
- 5Wipe the skillet clean between batches to prevent burnt butter specks from sticking to the next slices.
- 6Serve immediately after plating — the toast loses its crispness as it sits.
Adapt it for your goals.
Vegan
Replace eggs with 1 mashed banana plus 2 tbsp cornstarch (mixed into the coconut milk), use plant-based butter, and substitute maple syrup for honey — perfect for those avoiding animal products.
gluten freeGluten-free
Substitute Hawaiian sweet bread with thick-cut gluten-free brioche or challah-style bread; the custard and toppings remain unchanged.
lower sugarLower-sugar
Use unsweetened coconut milk, skip the brown sugar in the pineapple topping (just caramelize the fruit in 1 tsp butter), and serve with fresh berries instead of syrup.
savory pineappleSavory-pineapple
Add a pinch of chili flakes and a squeeze of lime to the caramelized pineapple for a sweet-heat balance that cuts through the richness.
Why this is on our healthy list.
Moderate Protein from Eggs
Each serving provides a modest amount of high-quality protein from the eggs, supporting muscle repair and satiety.
Electrolytes from Coconut Milk
Coconut milk supplies potassium and magnesium, which help maintain fluid balance and nerve function.
Vitamin C and Bromelain from Pineapple
Fresh pineapple offers immune-supporting vitamin C and the digestive enzyme bromelain, which can aid protein breakdown.
Healthy Fats from Coconut
The toasted coconut garnish adds medium-chain triglycerides (MCTs), which are quickly used for energy.
Frequently asked questions
Yes, but the result will be less sweet and fluffy. Add 1 tbsp sugar to the custard and use thick slices of brioche or challah for a closer texture.
