King’s Hawaiian boasts that once you make french toast with its bread, there’s no going back.
They are telling the truth.
Ever since my mom made french toast using this sweet bread when I was a little girl, I’ve never liked any other kind.
(Okay, maybe this Cointreau cream cheese stuffed brioche french toast from Breakfast on Broadway by my cousin’s house in Englewood (Denver) Colorado, but that’s the only exception. And I don’t know how to go about making it at home).
But this recipe is so simple and easy, you can make any weekend breakfast a little special by whipping it up and still not have a huge mess to clean up in the kitchen. It’s no wonder that my mom always made this on Saturday mornings after sleepovers—or that my friends loved staying over at my house when we were growing up!
King’s Hawaiian French Toast
adapted from the official King’s Hawaiian Bread recipe
- one loaf King’s Hawaiian bread
- 4 eggs
- 1/2 c milk
- 1/2 vanilla
- 1/4 t cinnamon
- 1 T butter or oil for pan
- maple syrup
- powdered sugar
1. Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside.
2. In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon. Mix occasionally to ensure it’s well-blended.
3. Warm butter or oil in medium low heat in a frying pan.
4. Quickly dip slices (do not soak) in egg mixture and cook in frying pan until golden brown on both sides. 3-4 minutes on the first side, 1-2 minutes on the second side should do the trick.
5. Sprinkle with powdered sugar, berries, and real maple syrup.
This is my favorite breakfast treat, though it does taste better when my mom makes it. The perfect drink to accompany this is the raspberry pomegranate champagne cocktail!