French Toast Recipe

Make the Kona coffee batter

In a shallow wide bowl or baking dish large enough to dip bread, whisk together the eggs, whole milk, heavy cream, cooled strong kona coffee, granulated sugar, vanilla extract, ground cinnamon and fine salt until the sugar is dissolved and the mixture is homogeneous. Taste and adjust sweetness if desired.

If your bread is very fresh, allow the slices to sit uncovered for 30 minutes to slightly dry (or toast lightly) so they absorb batter without falling apart. For best results use 3 thick (about 1 to 1.25 inch) slices.

Preheat a large skillet or griddle over medium heat while you prepare the compote (about 3–5 minutes). Reduce heat to medium-low when ready to cook the toast so it browns evenly without burning.

Cook the fruit

In a medium saucepan over medium heat melt 2 tablespoons unsalted butter. Add the diced apples and diced plantain, sprinkle the brown sugar, ground cinnamon and a pinch of fine salt over the fruit. Stir to combine and cook for 2 minutes.

Add the 2 tablespoons water and reduce heat to medium-low. Continue to cook, stirring occasionally, until the apples and plantain are tender and the mixture has a thick jammy consistency, about 8–10 minutes. If it dries out, add another tablespoon of water. Press some pieces with a spoon to lightly break down for a compote texture.

Remove from heat and stir in the vanilla extract and lemon juice. Taste and adjust sweetness or acidity as needed. Keep warm, or transfer to a small bowl and cover to keep warm while you cook the toast.

Dip and cook

Add 1–2 tablespoons unsalted butter and optionally 1 teaspoon neutral oil to the preheated skillet over medium-low heat. Holding a slice of bread with both hands, submerge each slice into the kona coffee batter for 10–15 seconds per side (longer for very stale bread), allowing it to soak but not fall apart. Let excess batter drip off and place the slice in the skillet.

Cook until golden brown, about 3–4 minutes per side, adjusting heat as needed so the interior cooks through without burning the exterior. Use a spatula to gently press if needed for even contact. Repeat with remaining slices, adding more butter/oil to the pan as necessary. Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while you finish.

Arrange three slices of French toast on each plate stacked or slightly overlapped. Spoon 3–4 tablespoons (or more to taste) of the warm apple & plantain compote over the top of the slices.

Drizzle about 2–3 tablespoons (or to taste) of maple syrup around and over the toast. If adding bacon, scatter the cooked chopped bacon over or beside the toast now.

Dust the finished dish lightly with powdered sugar (about 1 tablespoon total) and serve immediately while warm.