Ingredients
Scale
- 8 slices (about 1-inch thick) day-old Hawaiian Sweet Bread (a round loaf works best)
- 4 large eggs
- ⅔ cup whole milk
- ⅓ cup full-fat canned coconut milk (shake the can well before measuring)
- 2 tablespoons granulated sugar (or brown sugar for a richer flavor)
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- A pinch of fine sea salt
- 4 tablespoons unsalted butter, for greasing the pan or griddle
Instructions
- Prepare the Bread: If you haven’t already, slice the Hawaiian sweet bread into 8 uniform slices, each about 1-inch thick. Thicker slices are key to achieving that custardy interior without the bread falling apart. Arrange the slices on a baking sheet in a single layer and let them sit out for a few hours, or overnight if possible, to become slightly stale.
- Make the Custard Bath: In a shallow dish wide enough to fit a slice of bread (a pie plate or a 9×13 inch baking dish works perfectly), whisk together the 4 large eggs until the yolks and whites are completely combined and slightly frothy.
- Combine Wet Ingredients: To the whisked eggs, add the whole milk, coconut milk, granulated sugar, vanilla extract, cinnamon, nutmeg, and the pinch of salt. Whisk vigorously until all the ingredients are fully incorporated and the sugar has dissolved. The mixture should be smooth and uniform in color.
- Soak the Bread Slices: Place two to four slices of the prepared bread into the custard mixture, depending on the size of your dish. Let them soak for about 20-30 seconds per side. The goal is for the bread to absorb the custard but not become completely saturated to the point of disintegration. The bread should feel heavy but still hold its shape. Transfer the soaked slices to another baking sheet or large plate while you soak the remaining bread.
- Preheat the Pan: Place a large non-stick skillet or a griddle over medium-low heat. Getting the temperature right is crucial. Too high, and the outside will burn before the inside cooks. Too low, and the bread will dry out instead of forming a beautiful crust.
- Cook the French Toast: Add 1 tablespoon of butter to the hot skillet and let it melt and bubble. Once the butter is sizzling gently, carefully place 2-3 soaked bread slices in the pan, ensuring they aren’t overcrowded. Cook for 3-4 minutes per side, or until the surface is a deep golden brown, beautifully caramelized, and firm to the touch. The sides should be puffed up slightly.
- Keep Warm and Repeat: As the first batch finishes, transfer the cooked French toast to a baking sheet and place it in a preheated oven at 200°F (95°C) to keep warm. Wipe the skillet clean with a paper towel, add another tablespoon of butter, and repeat the cooking process with the remaining slices of bread.
- Serve Immediately: Once all the French toast is cooked, serve it immediately with your favorite toppings for the best possible experience.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480 kcal