Last night a recipe came into my head that came to existence at the break of day today . . . Hawaiian bread french toast with coconut syrup! I must have been seriously inspired to get up early this morning and make breakfast for my handsome hubby because today just became a day of celebration!I will have to share more later but no I am not expecting and no I am not graduating yet (got a lovely e-mail a little while back that said that they miss calculated my classes and I need 1, yes 1 more! . . . story of my life!) Life it great though! What can I say! This tropical twist on french toast was something awesome too! Next time I am definately going to make bacon to serve alongside it because it was something sweet in the end! But oh so good! I especially love the syrup! Yum-E!Hawaiian French Toast with Coconut Syrup and Caramelized Pineapple
Recipe by: Emily
4-5 Slices of Hawaiian Bread (Kings is best! or homemade!)
1/4 cup Coconut Milk
Pinch of Salt
1. Wisk eggs, milk and salt together. Dip the slices of bread into egg mixture on each side to coat. Cook bread slices in a buttered frying pan over medium heat until browned on both sides.
2. Pour 3 tablespoons of pineapple juice or water into the frying pan and add 1/4 cup brown sugar and then pineapple slices. Allow the pineapple to warm through and caramelize in the sugar.
Serve with butter, pineapple slices and coconut syrup. Enjoy!
Recipe by: Emily
1/2 cup Light Corn Syrup
1 cup Sugar
1/2 cup Water
1/2 tsp Coconut Extract
1/2 cup Coconut Milk
1. Pour the sugar, corn syrup, and water into a sauce pan, stir and bring mixture to a boil. Allow to continue boiling for 3-4 minutes, until the sugar is completely disolved and the mixture begins to thicken. Remove from heat add coconut extract and allow to cool for at least 5 minutes before wisking in coconut milk. Serve over french toast, pancakes, poundcake etc. Enjoy!
This syrup would be great to baste cakes with to keep them moist!
42 minutes ago