I’ve written about my famous French Toast before, but decided it was worth a re-post for a couple of reasons:

1. I realized with immense regret and shame that though I’ve bragged incessantly about this recipe I had not cooked it for my kids in a while, and it was Saturday, I was feeling generous and decided to cook breakfast, and one thing led to another and here we are. 


That’s the way it goes in our house. One thing leads to another. Here we are.

2. I had a brilliant idea to improve upon my original recipe and … well, I’ll just show ya. Stay tuned.

You’ll start with eggs, milk, sugar, vanilla, and cinnamon, and last but not least, you MUST use Hawaiian bread. Hence the name, Hawaiian French Toast. Otherwise it would just be called… French Toast.

Slice your bread into inch-thick slices.

In a mixing bowl, whisk together all your other ingredients. Milk, eggs, sugar, vanilla…

…and do NOT forget the cinnamon. It’s the magical secret ingredient that makes everything taste better. 

Dip your bread slices into the egg mixture one at at time.

Flip them over a couple of times to make sure the egg mixture is in there good, but don’t let it fall apart in a puddle of mush. I hate it when things fall apart in a puddle of mush. 


It happens to me a lot these days, but I’m pregnant so I’m allowed to fall apart in a puddle of mush. Don’t judge me.

You should never, ever, ever cook on non-stick aluminum surfaces for a myriad of health reasons.


So pay no attention to my non-stick aluminum griddle that I’m cooking this French Toast on and know that I’m telling you to cook yours in an iron skillet.

Please just do as I say and not as I do. I mean it. OK, fine. Use your electric griddle just this one time, or whatever you happen to have; just make sure it gets toasted really well because you do NOT want mushy bread and runny egg mixture.



AND make sure you cook this in melted butter, because life is too short not to.

Then flip it over and toast the other side. Now, here’s where my new, brilliant idea comes in: I thought I’d cut out a hole in the French Toast and crack an egg into it.



See? BRILLIANT.

Flip THIS particular French Toast when the egg is solid enough to flip.

Oh. Yes. This stuff is DIVINE. Add syrup and powdered sugar, and then repent and spend two extra hours on the treadmill for all the excess carbs you ate for breakfast.

It’s totally worth it.

Hawaiian French Toast Recipe
Ingredients.
3 large eggs
2 tablespoons sugar
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
5 tablespoons butter
1 Loaf King’s Hawaiian Bread, sliced into 1″ slices
powdered sugar for dusting
syrup (optional)

In a mixing bowl, whisk together the first five ingredients. In a large skillet (or on your electric griddle), melt butter over medium heat. Dip bread into the egg mixture one slice at a time, flipping it over 2-3 times so the bread is coated but not soggy. Transfer the bread to the skillet and cook on each side for 4-5 minutes, or until golden brown.

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