Thursday, January 23, 2014

French Toast with Grilled Pineapple and Coconut Syrup

Since I've moved to the land of endless summer, it's always time for fresh tropical fruit.  

Disclaimer:  it feels like summer to me.   And that's because I'm still used to winter and my blood hasn't thinned yet.   It was in the...wait for it....low 60's this morning.    And that's Maui cold, my friends.

I finally bought a pineapple.     And then I bought some coconut syrup (after trying it on pancakes at The Gazebo, I knew I would want to put it on/in other things).  

I still had some butter rolls left from our upcountry adventure to Komoda's store and bakery.

The answer was French toast.     Was there even a question?

I don't have a real grill, so I sliced up that delicious, sweet pineapple and put it on my little George Foreman.   A few (unscientific) minutes on each side and I was good to go!

What You Need

You can make French toast using your favorite recipe.    If you're using dinner rolls, this is what I did....

5 dinner rolls sliced in half
1/2 cup milk
1 egg
1/2 teaspoon vanilla

sliced pineapple, grilled
coconut syrup,  I used Old Hawaii Recipes brand
sweetened, flaked coconut for garnish

What You Do

Grill the pineapple - either on an inside electric grill, like the Foreman, or outside on the big kids grill.  It won't take long.

Dip the bread/rolls into the milk/egg/vanilla mixture.    Using a hot griddle (either electric or on the stove top) cook until golden brown on one side (usually just a minute or two) and then flip to the other side.    When both sides of the bread are golden, remove from the griddle.

Serve with grilled pineapple and coconut syrup.     Feel the tropical breezes....even if the polar vortex is in your zip code.

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