Recipes: Other

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Super Easy Coconut French Toast Bake
Prep: 10 Minutes | Cook: 45 Minutes | Serves: 12 | Submitted by: Pinch of Yum
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Double Chocolate French Toast
Prep: 5 Minutes | Cook: 5 Minutes | Serves: 1 | Submitted by: Kristen Doyle
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Baked Blueberry Lemon French Toast
Prep: 5 Minutes | Cook: 45 Minutes | Serves: 8 | Submitted by: Chung-Ah Rhee
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Pepperoni Pizza King's Hawaiian Bread
Prep: 15 Minutes | Cook: 25 Minutes | Serves: 1 | Submitted by: Kristen Doyle
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While a traditional Monte Cristo is pretty much a sandwich made on french toast, I decided that sweetness of the King’s Hawaiian bread would work perfectly for this. And I also decided that sandwiches are too boring. I wanted to do this dish a little bit differently. So I decided that Monte Cristo Roll Ups just made sense. It only takes a few ingredients, and not a lot of time, so I think it is a great dish to add to your Spring brunch repertoire...Easter, Mother's Day or any old Sunday will do! The key is SEEDLESS raspberry jam. Ain’t nobody got time for all those seeds. And you need a good gruyere – one that is salty and smells a little bit like feet. Trust me, it makes this taste the best. I “go pupule” over a feet-y gruyere.
Prep: 5 Minutes | Cook: 10 Minutes | Serves: 1 | Submitted by:
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Perfect for Easter, Mother's Day or any Spring brunch gathering, this bread pudding is hearty and satisfying, with the perfect hint of sweetness from the King's Hawaiian bread.
Prep: 10 Minutes | Cook: 20 Minutes | Serves: 4 | Submitted by: Marla Meridith
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English Trifle
Prep: 20 Minutes | Cook: 15 Minutes | Serves: 4 | Submitted by: Chef David Bland
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Ceviche Toastadas with Mango Pico de Gallo and Avocado Ranch Dressing
Prep: 20 Minutes | Cook: 60+ Minutes | Serves: 4 | Submitted by: Chef David Bland
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King’s Hawaiian Ice Cream Sliders (Lava Flow, Ube Macapuno, Chocolate Peanut Butter)
Prep: 5 Minutes | Cook: 5 Minutes | Serves: 12 | Submitted by: Neens from Ono Yum
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Oven Roasted Tri-Tip Sandwich with Spicy Asian Slaw
Prep: 15 Minutes | Cook: 60 Minutes | Serves: 4 | Submitted by: Chef Sumo Sato

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