Hawaiian French Toast with Almonds

An easy, quick and delicious recipe for a fantastic French Toast topped with crunchy sliced almonds and maple syrup.
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I hope your day is filled with food, fun and the best family and friends you could hope/want in your lives! I’m a huge fan of the holidays, all of them really (even Arbor day and national paper clip day…ok I made that last one up!), and it is because we get to spend the days with our loved ones, usually surrounded by mountains of food. Today’s post is a delicious food memory of mine from my grandmother.

This year I have been thinking a lot about my maternal grandmother. I have a handful of recipes in my memory bank that remind me of her. One of my favorites that she made was French Toast. She would use old French bread baguettes on a bias, use a very light milk mixture and lots of butter to make the most amazing breakfast ever. We didn’t even use maple syrup on them they were so good. She had this amazing powdered sugar duster that had such an awesome “this must be a Grandma’s” vibe to it and she would make our plates look like piles of powdered sugar. Then we’d pick them up, hold our breath and take a bite careful not to blow the powdered sugar off.

This recipe is different than most French toast recipes you’ll find online because it doesn’t use a lot of eggs. The mixture is pretty light and the bread is only dipped for a couple of seconds, which doesn’t allow for a lot of soaking time. It is cooked on a griddle with a healthy amount of butter and dusted with powdered sugar. An easy, quick and delicious recipe for a fantastic French Toast topped with crunchy sliced almonds and maple syrup. For my hubby and oldest I served it with maple syrup and almonds, but I ate mine standing by the stove with nothing more than a dusting of powdered sugar. I may have used Sweet Hawaiian Bread instead of French bread, but the essence of the recipe I grew up with came shining through. For me, food memories like this one make me smile and think back to the sights and smells of my childhood. At my grandparent’s house it was the Persian rugs and the big swing set out front. The old tube televisions in the formal living room that no one was allowed it but we would run through making big laps through the house. All of that came flooding back in my head as I stood by the stove eating piece after piece. An easy, quick and delicious recipe for a fantastic French Toast topped with crunchy sliced almonds and maple syrup.

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Hawaiian French Toast with Almonds

An easy, quick and delicious recipe for a fantastic French Toast topped with crunchy sliced almonds and maple syrup.
Yield 6 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast &amp, Brunch
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 12 slices Sweet Hawaiian Bread
  • 3 eggs
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon brown sugar
  • 1 tablespoon cinnamon
  • 1/4 cup sliced almonds
  • 1/2 cup powdered sugar
  • 2 cups maple syrup

Instructions

  • Whisk the eggs, milk, vanilla, brown sugar and cinnamon together in a bowl until completely mixed.
  • Dip the bread in the mixture for 1-2 seconds on each side.
  • Let excess mixture drip into bowl
  • Melt butter onto griddle.
  • Cook on medium for 3-4 minutes, then flip and cook for an additional 3-4 minutes.
  • Top with sliced almonds, a dusting of powdered sugar and maple syrup.

Nutrition

Calories: 569kcal | Carbohydrates: 115g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 322mg | Potassium: 479mg | Fiber: 3g | Sugar: 83g | Vitamin A: 273IU | Calcium: 383mg | Iron: 3mg
Keyword: french toast, Hawaiian French Toast with Almonds

How about you? Are there any foods that bring back the best childhood memories for you? Do you recreate them often?

An easy, quick and delicious recipe for a fantastic French Toast topped with crunchy sliced almonds and maple syrup.Perfect amount of powdered sugar. 🙂

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This looks so delicious. I am definitely going to make these for brunch on the weekend. I am sure they will be a big hit.

  2. I bet the french toast on Hawaiian bread is so tasty. My kids love french toast with a little maple syrup.

  3. Oh my, these look amazing! My family loves french toast. Can’t wait to try this twist!

  4. Looks great. Almonds aren’t just good for you but they are delicious and can keep you full for a while!

    Lee

  5. Now I’m completely craving French Toast like you wouldn’t even believe! This looks fabulous!

  6. Making French toast with Hawaiian bread is absolute genius! It’s already got a wonderful sweet flavor. Outstanding!

  7. I bow to you, oh cooking master. Everything you’ve been throwing at us just looks better than the recipe before it. This. Is. Fantastic.

  8. That looks amazingly delicious! I had never thought of using Hawaiian Sweet bread for my french toast but it sounds like a yummy addition! I’ll try this for breakfast this weekend!

    1. Absolutely. I have a gluten free client I have made baked french toast for before too. Works great!

  9. Wow! This recipe looks amazing. I would love to serve this to company some time. Such a wonderful breakfast idea!