Foodbuzz recently offered its featured publishers an opportunity to create a brilliant brunch recipe to showcase the irresistibly delicious taste of King’s Hawaiian bread and we were happy to be chosen to share ours with you. We love French toast and especially making the “night before” versions because they allow you to be lazy in the morning since all you have to do is just put it into the oven, leaving you lots of time to drink coffee, read the newspaper or just pad around in your pjs.
The problem with this recipe is that you may find yourself eating the entire loaf of bread before you actually make it into French toast. King’s Hawaiian bread is lightly sweet, yet very buttery and fluffy and it just melts in your mouth. We had to buy two loaves as everyone kept saying, “Oh, just one more slice!” until there was none left.
4 slices King’s Hawaiian Original Sweet Round Bread,1 ½-2 inches thick
1 cup Half & Half
1 tsp Vanilla
1 tbs Rum
½ cup dark brown sugar
Slices of canned pineapple rings
Pinch of Salt
Shredded Coconut for Garnish
In a 9×13″ baking pan spread the brown sugar across the bottom. Place slices of pinapple on top of the brown sugar. Layer the sliced bread into the bottom of the pan in one layer squeezing them slightly to make them fit. Set aside.
In a medium mixing bowl, whisk together the eggs, half & half, vanilla, rum, and salt. Pour over the bread. Cover and place in the refrigerator overnight, or a minimum of eight hours until the liquid is absorbed into the bread.
Preheat the oven to 350 degrees F. Remove pan from refrigerator and uncover. Place in the oven and bake for 35-40 until golden brown. Let stand a few minutes, loosen the edges with a knife that has been run around the edge of the pan. Invert into a serving platter and sprinkle with shredded coconut. Serve while hot.