ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Breakfast Recipes

Tahitian Vanilla and Macadamia Nut French Toast with Coconut Syrup

Updated on August 3, 2012
5 stars from 2 ratings of Tahitian Vanilla and Macadamia Nut French Toast

Over spring break I found myself vacationing once again on my favorite Hawaiian Island, Maui. I love everything about the Island; the friendliness of the people, the warm tropical air, and most of all, I love the great food. Part of my time on the island is always spent trying out new foods, and, of course, enjoying past favorites. One of the dishes I enjoy often is banana macadamia nut pancakes at Moose McGillycuddy's. Well, I must have been thinking about that when I woke up at home this morning, because the first thing that popped into my head was this fantastic new recipe idea; Tahitian Vanilla and Macadamia Nut French Toast with Coconut Syrup! And, thankfully, I had shipped home a box of coconut syrup from the Maui Jelly Factory in Makawao, and some macadamia nuts from MacFarm. Now, all I needed was a few other simple ingredients (most of which I keep on hand in the kitchen pantry), and Voila! My recipe was born!



Crack eggs into a wide, flat bottom dish.  You can use only the whites but whole eggs make a richer batter.
Crack eggs into a wide, flat bottom dish. You can use only the whites but whole eggs make a richer batter.
Add the milk and whisk lightly
Add the milk and whisk lightly
Add vanilla and cinnamon, whisk again.  Now your egg batter is just about ready for dipping.
Add vanilla and cinnamon, whisk again. Now your egg batter is just about ready for dipping.
Grate your macadamia nuts into the batter.  Why do I grate them?  It gives the batter flavor without creating a barrier between the bread and the heated butter, which would not allow for even browning.
Grate your macadamia nuts into the batter. Why do I grate them? It gives the batter flavor without creating a barrier between the bread and the heated butter, which would not allow for even browning.
Melt butter in skillet.  Don't let it brown.  If you're not ready with the bread, turn the heat down and slide your pan to the side.  You can always get it hot again, but you can't make brown butter nice again.
Melt butter in skillet. Don't let it brown. If you're not ready with the bread, turn the heat down and slide your pan to the side. You can always get it hot again, but you can't make brown butter nice again.
Completely cover both sides of the bread,  then place immediately into skillet with hot, melted butter.
Completely cover both sides of the bread, then place immediately into skillet with hot, melted butter.
In a rectangular skillet you can easily cook two to four slices at a time.  Don't be impatient.  Check the browning process by lifting a corner of the bread to see underneath.
In a rectangular skillet you can easily cook two to four slices at a time. Don't be impatient. Check the browning process by lifting a corner of the bread to see underneath.
The French Toast is ready to eat when it's golden brown on both sides, and warm.  Pour coconut syrup generously over the top, and enjoy!  Delicious!
The French Toast is ready to eat when it's golden brown on both sides, and warm. Pour coconut syrup generously over the top, and enjoy! Delicious!

Great Recipes Don't Have to Take Long!

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 4. slices French Toast

Simple Ingredients Make This Recipe So Good!

  • 4 slices Texas Toast Loaf Bread
  • 4 whole eggs
  • 1/4 cup whole milk
  • 2 teaspoons pure tahitian vanilla
  • 1/4 cup macadamia nuts, half grated, half chopped for toppping
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups coconut syrup
  • 1/4 cup unsalted butter

Prepare With Ease

  1. Begin by cracking eggs into a flat bottom dish. Whisk to break up (do not over whisk eggs). Add milk, vanilla, cinnamon, and 1/8 cup of finely grated macadamia nuts. Whisk mixture until completely blended. Set Aside.
  2. Place butter in flat rectangular skillet. Place skillet on medium high heat. Dip bread slices into egg mixture, turning to cover both top and bottom. When butter is melted, quickly add egg battered bread slices to skillet, then turn heat down to medium.
  3. Allow bread to cook in the butter until golden brown (3-5 minutes), then using a pancake turner, turn bread over and allow to cook until golden brown on the other side.
  4. Rough chop in a food processor, the other 1/8 cup of macadamia nuts. Place the nuts in the butter next to the french toast and let brown slightly. Remove from butter and sprinkle on toast while it continues cooking.
  5. When the bread slices are brown on both sides, remove french toast and place on breakfast platter. Add enough coconut syrup to cover. Eat and Enjoy!

Tips and Hints

Butter verses Olive Oil? I like the richness of butter, but you can also use olive oil or any kind of vegetable oil spray. You can also combine 1/8 to 1/4 cup of olive oil and a tablespoon of butter, together. That way you still get some of the rich flavor of butter without adding the more troublesome kinds of fats. Also, a little olive oil helps keep the butter from browning too quickly.

Finding the best ingredients can make a difference in any recipe. For me that means, locally grown. I aslo prefer to purchase locally produced items that have been tested and approved by local residents. That way I know I'm getting the freshest, best tasting ingredients.





This Dish Passed The Test Of A "Non-Breakfast" Eater!

My husband, who never eats breakfast, got out of bed and stumbled into the kitchen wanting to know what that wonderful scent wafting through the house was. When I told him what I had made, he asked if he could try it too. I smiled, and replied, "definitely". Then I went to work on two more pieces of the delicious eggy rich concoction. My husband loved it!

Where To Get The Same Syrup and MacNuts That I Used

Est. Nutrition Based On 2 Slices French Toast with 1/3 cup Coconut Syrup

Nutrition Facts
Serving size: 2
Calories 560
Calories from Fat279
% Daily Value *
Fat 31 g48%
Saturated fat 11 g55%
Unsaturated fat 3 g
Carbohydrates 58 g19%
Sugar 15 g
Fiber 5 g20%
Protein 19 g38%
Cholesterol 120 mg40%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Comments

    0 of 8192 characters used
    Post Comment

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Thank you, KDeus! So nice to meet you, too.

    • KDeus profile image

      Keely Deuschle 5 years ago from Florida

      Oh, my goodness! This sounds absolutely delicious! Pinned and voted up!

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      That is so sweet of you to let me know that. Thank you! I ate this french toast for breakfast again this morning. I hope your sister will try it.

    • LetitiaFT profile image

      LetitiaFT 5 years ago from Paris via California

      Just thought I'd let you know I just linked to your recipe, which I can't get out of my mind, and I'm sending it to my sister, who spends a lot of time in Hawaii. I know she'll love it too!

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      I couldn't help myself, and made it for breakfast again today. I hope you do try it, and let me know how you liked it.

    • cardelean profile image

      cardelean 5 years ago from Michigan

      Sounds like a winning combination! I enjoy macadamia nuts and coconut. Will have to give this a try.

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Me too! I made it again yesterday morning. It's rather rich, but it's just so yummy. Thanks for stopping by to comment.

    • MrRockster profile image

      MrRockster 5 years ago from Maryland

      Great idea! This is everything I like so I will certainly enjoy this recipe.

      Thanks!

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      I'll make it for you when you come home.

    • pennylu profile image
      Author

      Penny Lulich 5 years ago from Indiana

      Thanks, LetitiaFT! I love French toast so I am looking forward to the recipe you post. Your recipe hubs are beautiful, and the recipes look delicious!

    • LetitiaFT profile image

      LetitiaFT 5 years ago from Paris via California

      This looks scrumptious! I've got a French Toast recipe in the works, but this tops them all! Looking forward to seeing more!

    • profile image

      Rachel 5 years ago

      Hey, that's an awesome Hubpage, Mom! Except you're making me drool over here! And I love the part you put in about Dad - I had just been wondering as I read whether or not he would've tried it, lol.

    working