Hawaiian French Toast with Pineapple and Mascarpone
Hawaiian French Toast with Pineapple and Mascarpone might be just the American recipe you are searching for. For $3.22 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This lacto ovo vegetarian recipe has 941 calories, 15g of protein, and 89g of fat per serving. If you have coconut milk, macadamia nuts, cinnamon, and a few other ingredients on hand, you can make it. It is brought to you by A Family Feast . This recipe is liked by 329 foodies and cooks. From preparation to the plate, this recipe takes roughly 30 minutes. It works well as a main course. Overall, this recipe earns a solid spoonacular score of 66%. Try Pear-Mascarpone French Toast, Crunchy Hawaiian French Toast, and Hawaiian French Toast Sticks for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon agave nectar
2 tablespoons of butter, for the griddle
½ teaspoon cinnamon
¼ cup coconut milk
4 eggs
4 large, thick slices of KING'S HAWAIIAN® Sweet Round Bread (slices of Portuguese sweet bread or Challah may be substituted if you can't find King's)
2 cups chopped roasted macadamia nuts
8 ounces mascarpone cheese (cream cheese may be substituted, but cut back a little on the powdered sugar if you use that)
½ cup crushed pineapple, drained (save juice)
2 tablespoons pineapple juice, drained from crushed pineapple
¼ cup powdered sugar, plus more for dusting
Equipment:
bowl
grill pan
griddle
frying pan
Cooking instruction summary:
Slice the bread and set aside.In a small bowl, mix mascarpone cheese, crushed pineapple, pineapple juice and powdered sugar until smooth. Set aside.In a small bowl beat eggs and mix with coconut milk, agave nectar and cinnamon. Pour into a flat dish large enough to hold the bread slices dipped one at a time.Dip both sides of each slice in the egg mixture and hold on a platter to soak up the liquid.Lay out a dish large enough to hold one slice and pour the chopped nuts into the dish.Coat both sides of each slice in the chopped nuts.Heat a griddle pan over medium heat and melt one tablespoon of butter. Cook each side of two slices until golden brown, about 2-3 minutes per side. Repeat with rest of butter and last two slices. (If your grill pan will hold all four, then cook all at once.) To serve, cut each slice in half and serve two halves per portion, dusted with powdered sugar and topped with the pineapple spread or serve the spread on the side.
Step by step:
1. Slice the bread and set aside.In a small bowl, mix mascarpone cheese, crushed pineapple, pineapple juice and powdered sugar until smooth. Set aside.In a small bowl beat eggs and mix with coconut milk, agave nectar and cinnamon.
2. Pour into a flat dish large enough to hold the bread slices dipped one at a time.Dip both sides of each slice in the egg mixture and hold on a platter to soak up the liquid.Lay out a dish large enough to hold one slice and pour the chopped nuts into the dish.Coat both sides of each slice in the chopped nuts.
3. Heat a griddle pan over medium heat and melt one tablespoon of butter. Cook each side of two slices until golden brown, about 2-3 minutes per side. Repeat with rest of butter and last two slices. (If your grill pan will hold all four, then cook all at once.) To serve, cut each slice in half and serve two halves per portion, dusted with powdered sugar and topped with the pineapple spread or serve the spread on the side.
Nutrition Information:
covered percent of daily need
