Tahitian Vanilla and Macadamia Nut French Toast with Coconut Syrup
Over spring break I found myself vacationing once again on my favorite Hawaiian Island, Maui. I love everything about the Island; the friendliness of the people, the warm tropical air, and most of all, I love the great food. Part of my time on the island is always spent trying out new foods, and, of course, enjoying past favorites. One of the dishes I enjoy often is banana macadamia nut pancakes at Moose McGillycuddy's. Well, I must have been thinking about that when I woke up at home this morning, because the first thing that popped into my head was this fantastic new recipe idea; Tahitian Vanilla and Macadamia Nut French Toast with Coconut Syrup! And, thankfully, I had shipped home a box of coconut syrup from the Maui Jelly Factory in Makawao, and some macadamia nuts from MacFarm. Now, all I needed was a few other simple ingredients (most of which I keep on hand in the kitchen pantry), and Voila! My recipe was born!
Great Recipes Don't Have to Take Long!
Simple Ingredients Make This Recipe So Good!
- 4 slices Texas Toast Loaf Bread
- 4 whole eggs
- 1/4 cup whole milk
- 2 teaspoons pure tahitian vanilla
- 1/4 cup macadamia nuts, half grated, half chopped for toppping
- 1/4 teaspoon cinnamon
- 1 1/2 cups coconut syrup
- 1/4 cup unsalted butter
Prepare With Ease
- Begin by cracking eggs into a flat bottom dish. Whisk to break up (do not over whisk eggs). Add milk, vanilla, cinnamon, and 1/8 cup of finely grated macadamia nuts. Whisk mixture until completely blended. Set Aside.
- Place butter in flat rectangular skillet. Place skillet on medium high heat. Dip bread slices into egg mixture, turning to cover both top and bottom. When butter is melted, quickly add egg battered bread slices to skillet, then turn heat down to medium.
- Allow bread to cook in the butter until golden brown (3-5 minutes), then using a pancake turner, turn bread over and allow to cook until golden brown on the other side.
- Rough chop in a food processor, the other 1/8 cup of macadamia nuts. Place the nuts in the butter next to the french toast and let brown slightly. Remove from butter and sprinkle on toast while it continues cooking.
- When the bread slices are brown on both sides, remove french toast and place on breakfast platter. Add enough coconut syrup to cover. Eat and Enjoy!
Tips and Hints
Butter verses Olive Oil? I like the richness of butter, but you can also use olive oil or any kind of vegetable oil spray. You can also combine 1/8 to 1/4 cup of olive oil and a tablespoon of butter, together. That way you still get some of the rich flavor of butter without adding the more troublesome kinds of fats. Also, a little olive oil helps keep the butter from browning too quickly.
Finding the best ingredients can make a difference in any recipe. For me that means, locally grown. I aslo prefer to purchase locally produced items that have been tested and approved by local residents. That way I know I'm getting the freshest, best tasting ingredients.
This Dish Passed The Test Of A "Non-Breakfast" Eater!
My husband, who never eats breakfast, got out of bed and stumbled into the kitchen wanting to know what that wonderful scent wafting through the house was. When I told him what I had made, he asked if he could try it too. I smiled, and replied, "definitely". Then I went to work on two more pieces of the delicious eggy rich concoction. My husband loved it!
Est. Nutrition Based On 2 Slices French Toast with 1/3 cup Coconut Syrup
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Calories | 560 |
| Calories from Fat | 279 |
| % Daily Value * | |
| Fat 31 g | 48% |
| Saturated fat 11 g | 55% |
| Unsaturated fat 3 g | |
| Carbohydrates 58 g | 19% |
| Sugar 15 g | |
| Fiber 5 g | 20% |
| Protein 19 g | 38% |
| Cholesterol 120 mg | 40% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
