Torani Sugar Free Syrups are our favorite!

Hawaiian French Toast

This recipe comes from Robin in Texas -- it's her personal formulation on a heavier version served at the Hawaiian Bread Company's restaurant in Honolulu, Hawaii where she first fell in love with this dish. 


Ingredients: 

• Three Eggs
• 2 Tablespoons of Sugar Free Coconut Espresso Syrup
• 1/2 teaspoon Coconut Extract
• 3 packets of Equal (not Splenda which cooks out)
• 1/4 teaspoon of sea salt, freshly ground
• 1/4 cup fat free half & half
• King's Hawaiian Bread (loaf or rolls)
• Simply Squeeze Coco Real Cream of Coconut
• Sweetened Coconut (in the bag)
• Sliced Bananas

Heat a non-stick fry pan to medium heat. 

Combine the first six ingredients (blue text) and whisk together. 

Slice the King's Hawaiian Bread into thick slices, about 1" thick and cut the big slices in two (or keep them large if you prefer). 

Spray the hot pan with non-stick spray (like Pam). 

Quickly dip the bread slices in the egg mixture and transfer to the hot, sprayed pan. Cook until lightly browned and flip. When the second side is lightly browned, place on serving plate and top with sliced bananas. 

Drizzle with the Coconut Syrup and lightly sprinkle with shredded coconut. Serve and enjoy!  

TIP #1:  Quickly dip the bread slices into the egg mixture. This mixture is thinner than the typical mixture due to it's "lightness". If you let the bread sit for very long, it'll be soaked and your french toast will be heavy and wet. 

TIP #2:  Don't mess with the slices or move them around in the pan, or they'll "fall". If you treat them gently the bread will retain it's lightness and delicate texture.