French Toast Recipe
heavenly Hawaiian bread, sliced, dipped, and grilled sprinkled with cinnamon and powdered sugar
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Ingredients
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Bread & Toppings
Egg Custard
Method
Bread & Toppings
- 1
Prepare bread
If not pre-sliced, cut the Hawaiian loaf into 3/4- to 1-inch thick slices. For best results use day-old or slightly stale bread; if fresh, allow slices to sit uncovered for 20–30 minutes to dry slightly.
- 2
Butter the pan
Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the surface.
- 3
Finish & serve
When French toast slices are cooked, transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if making multiple batches. Dust generously with powdered sugar and sprinkle ground cinnamon over each slice. Serve with maple syrup and optional fresh berries.
Egg Custard
- 4
Make the custard
In a wide shallow bowl or pie dish, whisk together 4 large eggs, 1 cup whole milk, 1 tablespoon heavy cream, 1 teaspoon vanilla extract, 1 tablespoon granulated sugar, and a pinch of salt until fully combined and slightly frothy.
- 5
Soak the bread
Working 2–3 slices at a time, place a slice of Hawaiian bread into the custard. Let it soak 10–15 seconds per side, pressing gently so the custard penetrates but the slice does not fall apart. Thicker or stale slices may need up to 20–25 seconds per side.
- 6
Cook the slices
With the skillet hot and 1 tablespoon butter melted, transfer soaked slices to the skillet (do not overcrowd). Cook 2–3 minutes on the first side until golden brown and set, then flip and cook another 1.5–2 minutes until golden and cooked through. Adjust heat as needed so they brown without burning. Repeat soaking and cooking with remaining slices, adding the remaining 1 tablespoon butter to the skillet for subsequent batches.