Portuguese Sweet Bread French Toast
Hawaii's Portuguese sweet bread, thick-cut and custard-soaked, griddled to order under tropical fruit and toasted macadamia.
By Steven Russell
Hawaiian
Hawaii's Portuguese sweet bread, thick-cut and custard-soaked, griddled to order under tropical fruit and toasted macadamia.
French toast is French technique, pain perdu, lost bread saved with egg and milk. But the bread here is pure Hawaii. Portuguese sweet bread, pao doce, came to the islands with immigrant bakers and never left. Its rich, tender crumb drinks up custard better than almost anything, which makes it the best French toast you will cook.
Thick slices, a quick soak, and a patient griddle in butter. Then a pile of tropical fruit and toasted macadamia to send it over the top.
Whisk the eggs, milk, cream, vanilla, cinnamon, and salt into a smooth custard in a wide dish.
Why The cream makes the custard richer and the finished toast more tender.Soak the bread about 30 seconds a side, no longer.
Why Sweet bread absorbs fast; too long and it falls apart on the griddle.Griddle in butter over medium heat until deep golden, about 3 minutes a side.
Why Medium, not high, so the center sets before the outside burns.Plate and top with the tropical fruit, macadamia, and a drizzle of syrup.
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