Tip: Although I didn’t prepare it for this meal, my heart tells me Hawaiian breakfast would be served with some really good bacon and a large cup of strong Kona coffee! 😀
4 slices Buttermilk English Muffin Bread – see separate post – or your favorite hearty bread (there is a popular web recipe that uses the sweet King’s Hawaiian bread)
2 large eggs
1/2 cup coconut milk
1/2 tsp vanilla bean paste or vanilla extract (coconut extract optional)
1/4 tsp ground cinnamon
Coconut oil to brush the griddle or skillet
Powdered sugar to dust the French toast before serving
Suggested toppings: Mango-pineapple jam, maple syrup, honey-butter, banana slices, toasted pecans, shredded coconut
Cut bread slices diagonally in half to get 8 triangles. Whisk eggs, coconut milk, vanilla and cinnamon together in a glass pie plate or other flat-bottomed bowl.
Heat a griddle or skillet over medium heat and brush generously with coconut oil. Dip 2 bread triangles into egg mixture to coat each side (do not soak) and place on the heated griddle. Continue with the remaining bread triangles. (Note: Don’t overcrowd. You may need to cook in batches, depending on the size of your cooking surface.) Check the toast for browning as you begin to see the edges bubble. If the cooked surface is dark golden brown, it is time to flip the pieces over. Cook until both sides are golden. Place 4 triangles on each plate and dust with powdered sugar. Serve with any of the suggested toppings or create your own tropical flavors.