Remember when we talked about haupia? I’m a huge fan of this delicious Hawaiian treat. But then again, what’s NOT to love about coconut pudding?
It gets better, folks. Because I learned how to stuff haupia into something that’s equally as fabulous: french toast. Um yes. I just went there. And yes. It’s just as good as it sounds. Maybe even better. Sometimes at brunch I’m in the mood for something savory. But this might just be the perfect sweet treat. With a tropical twist. Duh.
I stumbled upon this recipe and had to give it a whirl. But because I tend to loose track of details, I must have overlooked the fact that this recipe literally serves a crowd. So take note! If you’re feeding a smaller group, simply cut the recipe in half. Or end up like me, with a platter full of french toast.
I made this recipe while Sam was in town visiting, thank goodness. Still, as good as an appetite as he has, he wasn’t able to make a dent on the haupia french toast. Lucky for our stomachs, my parents have been renovating their living room, and it was filled with construction workers (have I mentioned I’m living with my parents? Please don’t judge me.). Can you guess which neighborhood had the happiest workers on earth that day?
Go ahead and bookmark this recipe for your next brunch party. You won’t be sorry.
Begin the night before, by prepping the haupia. Pour the coconut milk into a saucepan. Combine the sugar and cornstarch in a small bowl, stir in the water and blend well. Stir the sugar mixture into the coconut milk and cook stirring over low heat until mixture thickens. Pour into an 8 in square pan and chill overnight. The next morning, the haupia will be solidified into a firm pudding. Cut the haupia into 2-inch squares and set aside to prepare the sweet bread.
Regardless of the shape of your loaf, you’re going to want to make a slit in the center so that you can stuff the haupia squares in the center before slicing into 1 1/2″ thick slices. You should have approximately 12 slices each stuffed with haupia.
In a mixing bowl, combine the eggs, cream, sugar, and cinnamon and whip until ingredients are well mixed. Dip each piece of bread in this mixture, allowing it to soak in on both sides. Lightly shake off any excess, being careful not to lose your haupia filling.
Heat a large skillet to medium high and grease well. Sear each piece of bread until golden brown on each side. Serve with powdered sugar, fresh strawberries, and maple syrup!
Margaritas in the Rain http://margaritasintherain.com/
Aloha, and welcome to Margaritas In The Rain! My name is Marisa. I live in Hawaii, where I cook approachable food. With an island twist. And yes, I do love drinking margaritas on rainy days. Care to join me?