Hawaiian French Toast

Name: Hawaiian French Toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: hawaiian
Ingredients: 8 slices Hawaiian sweet bread (thick-cut, about 1-inch slices); 4 pcs egg (large); 0.75 cup coconut milk (full-fat, well shaken); 1 tsp vanilla extract (pure); 1 tsp cinnamon powder; 1 pinch salt; 3 tbsp butter (divided, for griddling); 1 cup pineapple (fresh, cut into small cubes); 2 tbsp brown sugar (packed); 3 tbsp shredded coconut (unsweetened, for garnish); 4 tbsp maple syrup (for serving)

RATING

4.4/5(67)

TASTE SCORE

9/10

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.

PREP

10m

COOK

20m

SERVES

1 SLICE

294 cal

SERVINGS

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Hawaiian bread is soft and absorbs quickly — soak just 20–30 seconds per side to keep it from disintegrating.
2
Use medium heat for griddling: too high scorches the butter, too low makes the bread soggy.
3
Toast the shredded coconut in a dry pan until just golden, then remove immediately — it burns in seconds.
4
If the caramelized pineapple glaze stiffens, stir in a teaspoon of water over low heat to loosen it.
5
Wipe the skillet clean between batches to prevent burnt butter specks from sticking to the next slices.
6
Serve immediately after plating — the toast loses its crispness as it sits.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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 free

Gluten-free

Substitute Hawaiian sweet bread with thick-cut gluten-free brioche or challah-style bread; the custard and toppings remain unchanged.

lower sugar

Lower-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 pineapple