What’s Cooking in Gail’s Kitchen? Something to Savor: Macadamia Nut Pineapple French Toast! Forget the maple syrup. Indulge instead in a tropical fruit explosion of flavor. Some compare this breakfast specialty to caramelized pineapple bliss. I suppose the taste could remind you of a tropical Pina Colada cocktail. It’s that good. For your next “Staycation”, why not treat yourself to paradise on a plate.
MACADAMIA NUT PINEAPPLE FRENCH TOAST
Ingredients for Sauce:
1/4 cup butter
1/2 cup brown sugar
1/4 cup cream
1/4 cup maple syrup
1 tablespoon coconut syrup
1 teaspoon almond extract
8-ounce can pineapple chunks, drained
1/8 teaspoon cinnamon
1 smidgen nutmeg
2 tablespoons shredded coconut
Instructions:
Melt butter in small saucepan over low heat. Do not scorch. Add brown sugar. Stir. Gradually bring to a boil. Add cream, stirring constantly. Cook until thick, about 4 minutes. Turn heat to lowest setting. Add maple syrup, coconut syrup, and almond extract. Stir until smooth. Add pineapple chunks, cinnamon, nutmeg, and shredded coconut. Cook until tender.
Ingredients for French Toast:
4 slices Hawaiian sweet bread, sliced thick
3 whole eggs, beaten
1/2 cup light cream
1 teaspoon vanilla extract
2-3 tablespoons butter
Macadamia nuts, chopped
Fresh strawberries
Instructions:
Whisk together eggs, light cream, and vanilla extract. In a shallow dish, place 4 slices of Hawaiian bread, single layer. Pour custard egg mixture over bread; turn to coat both sides completely. Let moistened bread rest to soak up liquid. In an iron skillet, melt one tablespoon of butter on medium-low heat. Transfer the soaked bread to the skillet. Cook until golden brown, approximately 3 minutes per side. Add butter as needed. If cooking in batches, transfer browned French toast to a wire rack on a baking sheet and kept warm in a 200° oven. To serve, place one piece of French toast on a plate. Cover with pineapple sauce. Top with second slice of French toast. Add more pineapple sauce. Garnish with sliced strawberries and macadamia nut pieces. Dust with powdered sugar.
I love macadamia nuts.. I have macadamia paste like peanut butter!!!
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I’m almost embarrassed to tell you how many pounds of macadamia nuts I ate while in Kauai. 😜
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In South Africa not too far from where I lived there was a farm.. often used to buy bags full at the most reasonable price.. too expensive here. Last time I went home I bought 2 jars of the butter paste.. 😉
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I didn’t know there was such a thing. I’ve had brittle, granola, chocolate-covered, onion-flavored, caramel-coated, and sea salt macadamia nuts in Kauai. The variations are endless! lol 😍
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Great to have you promote an Australia ingredient.
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I. Love. Macadamia. Nuts. 😍
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I love the idea of fruit substituting for syrup. I’m game!
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I used to…..until I had pancakes that way recently. It unleashed the demon inside because I had both, pure maple syrup and fresh fruit. 🤣
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Having your pancake and eating it too, huh?
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Well said. Hahah. 🤣
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OMG, to die for 😍
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All bets are off! lol 🤣
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😂
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OMG!!!! printing this recipe off right now!
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You rock!!! 👏
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What!!!!! This is awesome!
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I’m glad I ate it for brunch. 😜
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