Hawaiian French Toast with Espresso Chocolate Sauce, Toasted Coconut and Macadamia Nuts

Hawaiian French Toast with Espresso Chocolate Sauce, Toasted Coconut and Macadamia Nuts

Yield: 4 servings 

For the French toast:

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 Tbsp coconut sugar or maple syrup
• 2 1/2 Tbsp butter
• 4 eggs
• 1/4 cup milk, dairy or nondairy
• 1/2 tsp vanilla extract
• 8 slices of Hawaiian sweet bread, 3/4” to 1” thick each 

For serving:

• Toasted coconut flakes
• Crushed Macadamia nuts
• Powdered sugar

In a medium bowl, whisk all ingredients together (besides bread) and pour into a shallow dish. Set aside. Meanwhile, melt butter over medium heat.

Working in batches, make two to three pieces of French toast at a time, depending on how many will fit in your skillet. Dip each slice of bread in the egg mixture, making sure to coat both sides. Place slices in skillet and pan-fry on both sides until golden brown, 2 to 3 minutes on each side. Dust French toast with powdered sugar. Serve with chocolate sauce, toasted coconut flakes and crushed macadamia nuts on the side.

Espresso Chocolate Sauce

• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar
• pinch of salt
• 1/4 cup cold water
• 1/4 cup espresso or strongly brewed coffee
• 1 1/2 tsp vanilla 

In saucepan, whisk together the cocoa and sugar until all lumps are removed. Add the salt, water and espresso, and bring to a boil over medium to medium-high heat. 

Reduce to a gentle simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool, then add vanilla.

Pour onto toast, top with nuts and coconut flakes, and enjoy. 

Chef’s Tip: The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.