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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. 


Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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  • HOME
  • BAKE!
    • BREAD >
      • Applesauce Muffins
      • Banana Bread
      • Banana Bread
      • Blueberry Buckle Coffee
      • Blueberry Cream Muffins
      • Buttery Soft Rolls
      • Chocolate Chocolate Chip Muffins
      • Crescent Rolls
      • A Proper Crumpet
      • Danish Puff Pastry
      • Easy Corn Bread
      • Lemon Blueberry Bread
      • Lemon Poppy Seed Bread
      • Mom's Drop Doughnuts
      • Orange Bread
      • Popovers
      • Raised Doughnuts
      • Pumpkin Chocolate Chip Muffins
      • Sweet Cornbread Cake
      • 100% Whole Wheat Bread
      • Terry's Favorite Rye Bread
      • Zucchini Bread -- Seattle
      • Zucchini Bread -- Texas
    • Cookies >
      • Best Big, Fat, Chewy Chocolate Chip Cookies
      • Cheesecake Cookies
      • Coconut Macaroons
      • Date Balls
      • Elisenlebkuchen #1
      • Elisenlebkuchen #2
      • Gingerbread Cookies
      • Gingerbread Pan Cookie
      • Lebkuchen #3
      • Mary's Sugar Cookies - - Rolled
      • Molasses Crinkles
      • Oatmeal Coconut Crispies
      • Peanut Blossom Cookies
      • Pecan Sandies
      • Red Velvet Cookies (cake-like "muffin top" cookies)
      • Robin's Perfect Sugar Cookies -- Perfect for Decorating!
      • (Magical) Royal Icing for Cookie Decorating
      • Russian Tea Cakes
      • Shortbread
      • Snickerdoodles
      • Spritz
      • Subway Cookie -- Sugar/Chocolate Chip Hybrid
      • Viennese Whirls
      • Waffle Iron Cookies - Chocolate Turtles
  • Recipe Index
  • Cooking Basics & Videos
    • Baker's Conversion Cheat Sheet
    • Baking Powder or Baking Soda?
    • Cooking Temperature Guidelines
    • How To Cooking Videos
    • Make a Boxed Cake Mix taste like a Bakery Cake
    • Secret to a Perfect Poached Egg
    • Substitutions
    • Tips for a Perfect Cake EVERY Time!
    • Top 10 Tips for Better Cooking
  • Family Traditions
  • About Us
  • Our Favorite Products
  • Papa Ray's Cabbage Rolls
  • Nikki's Chocolate Cake
  • No Fail Swiss Buttercream Frosting
  • Buttermilk Sourdough Pancakes
  • Vanilla Cake