KING'S HAWAIIAN French Toast with Coconut and Crushed Pineapple Jam

KING'S HAWAIIAN French Toast with Coconut and Crushed Pineapple Jam

Prep: 5 Minutes Cook: 15 Minutes Serves: 2 Submitted by: Stephanie Russell


1 cup unsweetened coconut milk
2 tablespoons melted unsalted butter, cooled
1 teaspoon vanilla extract
3 tablespoons light brown sugar
1/8 teaspoon ground cardamom
2 tablespoons shredded unsweetened coconut, toasted + more for garnish
Pinch of salt
2 eggs
4 tablespoons coconut oil, divided in half for browning toast in 2 batches
3/4 cup fresh pineapple chunks
KING'S HAWAIIAN Original Hawaiian Sweet Round Bread


Step 1
In a large baking dish, whisk together the coconut milk, melted butter, vanilla, sugar, cardamom, shredded coconut, salt, and eggs. Dunk 3 slices of King's Hawaiian Original Hawaiian Sweet Round Bread into the custard, pressing gently to soak. Turn over and press down again.

Step 2
While this soaks, make the crushed pineapple jam. Put the pineapple chunks into a small sauce pot and set over medium-low heat. Let this cook for about 5 minutes, until the pineapple is soft and sweet and can easily be crushed with the back of a fork. Set aside.

Step 3
In a large fry pan pour 2 tablespoons of coconut oil and let it warm up over medium heat. Once it starts to shimmer, add 3 of the custard-soaked sweet bread pieces to the pan. Let cook until golden brown on one side, about 5-7 minutes. Turn over and cook another 5 minutes. Put French toast on a plate in a warm oven. Add 2 more tablespoons of coconut oil to pan and repeat with remaining 3 slices custard-soaked sweet bread.

Step 4
Serve French toast with crushed pineapple jam, warm maple syrup and garnish with toasted shredded coconut.