Haupia Guava French Toast with Whipped Cream
"French toast is a breakfast staple in my house and this version uses coconut milk and Maika'i Guava Syrup to add a subtle sweetness and tang that's just so good." - Chef Charlie White, Chef de Cuisine Foodland Farms Ka Makana Ali'i
Ingredients
French Toast
- 1 pound Sweet bread (whole loaf)
- 6 Large eggs
- 5 ounces Maika'i Coconut Milk
- 1 teaspoon Powdered sugar
- 1 teaspoon Maika'i Guava Syrup
Whipped Cream
- 1 cup Maika'i Coconut Milk
- 1 tablespoon Powdered sugar
- 1 tablespoon Maika'i Guava Syrup
Instructions
- Open a can of coconut milk, split into two bowls (8 oz/3 oz).
- Place the bowl with 8 ounces of coconut milk into the refrigerator to get really cold.
- In the second bowl, add the eggs, sugar, and guava and whisk together.
- Cut sweet bread into thick slices.
- Heat a pan on the stove and add a thin layer of oil.
- Dunk the bread into the egg mixture to coat. Add to the hot pan and brown on both sides.
- Place browned toast on a cookie sheet and repeat until all the slices are done.
- Put tray of toast into the oven for 10 minutes to cook through.
- Pull the very cold coconut milk out of the refrigerator and add the powdered sugar.
- Whisk the coconut milk until thickened like whipped cream. Add the guava syrup.
- Top the French toast with guava syrup and coconut whipped cream. Dust with powered sugar and enjoy!
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