Description
Coconut Crunch French Toast with Guava Syrup: channeling the flavors of the islands.
Ingredients
- FOR THE GUAVA SYRUP:
- 1 cup Guava Puree
- 1 cup Water
- 1 Tablespoon Palm Sugar
- FOR THE FRENCH TOAST:
- 2 whole Large Eggs
- 1 cup Milk
- ¼ cups Heavy Cream
- 2 Tablespoons Light Brown Sugar
- ½ Tablespoons Vanilla Extract
- ½ teaspoons Ground Cinnamon
- 2 pinches Ground Nutmeg
- 1 cup Coconut Crunch Pieces (Coconut Flakes Can Be Substituted)
- 1 Tablespoon Vegetable Oil, Or More As Needed To Cook French Toast
- 2 Tablespoons Butter, Or More As Needed To Cook French Toast
- 4 slices Kings Hawaiian Sweet Bread, About 1 Inch Thickness (Brioche Can Be Substituted)
- Confectioners Sugar, For Dusting
Preparation
Prepare the guava syrup by adding all the syrup ingredients into a small saucepan and bring to a light boil, stirring frequently. Once at a boil, lower heat to a simmer and cook down until the syrup is thickened and reduced by half. Remove from heat and warm prior to serving.
For the French toast, in a large bowl, whisk eggs, milk, heavy cream and sugar together. Add in the vanilla extract, cinnamon, nutmeg and whisk until the sugar has dissolved and all items have combined. Pour the Coconut Crunch pieces into a shallow dish.
In a large skillet, melt 2 tablespoon of butter and 1 tablespoon of oil over medium-low heat. Swirl the skillet to evenly coat the bottom. While the skillet is heating, dip the slices of bread into the egg mixture, coating each side. Lightly shake off the excess liquids and coat each side of bread with the Coconut Crunch pieces, gently pressing the coconut into the bread. Once coated, slide the bread into the heated skillet. This may need to be done in batches depending on your skillet size. Cook each side of the French toast for 3-4 minutes until golden brown.
Plate the French Toast and dust lightly with confectioner’s sugar. Serve immediately with the warmed guava syrup.
