French Toast Archives - Kitchen Conundrum

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.

Ingredients

4 slices King’s Hawaiian Original Sweet Round Bread,1 ½-2 inches thick

4 Eggs

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

Method

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.

The perfect and easy recipe for left over challah bread or any rich egg bread is Lazy Sunday French Toast. Start it Saturday night because it needs to sit in the refrigerator overnight, thus leaving your Sunday morning for lazing around instead of laboring over making breakfast. You can use this recipe as a base and make it with many additions, such as chocolate chips, nuts, cinnamon, ginger or fresh fruit. It really just depends on your tastes.

Ingredients

1 Cup Maple Syrup

1 Medium Loaf Challah, sliced 1 1/2 inch thick

4 Eggs

1 Cup Half & Half

2 Teaspoons Vanilla

2 Teaspoons Bourbon*

Pinch of Salt

Powered Sugar for Garnish

* You can omit or replace the bourbon with rum, orange-flavored brandy liqueur, or orange juice.

Method

In a 9×13″ baking pan pour the maple syrup to cover the bottom evenly. Arrange the sliced challah or other 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, bourbon, and salt. Pour over the bread. Cover and place in the refrigerator overnight, or a minimum of eight hours.

Preheat the oven to 350 degrees. Remove pan from refridgerator and uncover. Place in oven and bake for 35-40 until golden brown.

Sprinkle with powdered sugar and serve while hot.

Then go, enjoy the rest of your Sunday.