Tiki French Toast with Caramelized Pineapple

with Hawaiian bread and bacon

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy, Tree Nuts

A note about serious food allergies

Things associated with "tiki" are usually confined to torches and fruity cocktails served in terrifying drinkware. We prefer to honor this proud Polynesian culture in our own way. To wit, we make French toast from soft, sweet Hawaiian bread dipped in coconut milk, and top it off with caramelized pineapple sauce. Along with crispy bacon, the figurative cherry on top is literally a cherry on top.

In Your Box (serves 2)

  • Info
    5 fl. oz. Liquid Egg
  • 6 Bacon Strips
  • Info
    5⅖ fl. oz. Coconut Milk
  • 3.84 oz. Light Brown Sugar
  • 6 oz. Frozen Pineapple
  • 0.085 fl. oz. Vanilla Extract
  • Info
    4 fl. oz. Heavy Whipping Cream
  • Info
    6 Hawaiian Bread Slices
  • 4 Maraschino Cherries
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 2 Baking Sheets
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Bacon

    Cook the Bacon

    Refrigerate a small mixing bowl (for whipping cream later). Line a plate with a paper towel. Arrange bacon on prepared baking sheet and cook 10-12 minutes, or until crispy. Transfer bacon to towel-lined plate and let cool slightly.

  • Step 2 - Prepare the Coconut-Egg Mixture

    Prepare the Coconut-Egg Mixture

    Combine coconut milk, liquid egg, and 2 Tbsp. brown sugar (reserve remaining for caramel sauce) in a large mixing bowl and set aside.

  • Step 3 - Make the Pineapple Caramel Sauce

    Make the Pineapple Caramel Sauce

    Place a medium non-stick pan over high heat. Add remaining brown sugar and 3 Tbsp. water. Dissolve sugar, then add pineapple and vanilla extract. If pineapple has defrosted, add thawed juices as well. Bring to a boil and boil 4-5 minutes, or until liquid thickens to a light syrup. Add half the cream (refrigerate remaining cream), return to a boil, and boil 2-4 minutes, or until thick and caramel-y. Remove from burner, season with a small pinch of salt, and set aside.

  • Step 4 - Prepare the French Toast

    Prepare the French Toast

    Place a large non-stick pan over medium-high heat and coat generously with cooking spray. Dip bread very briefly in coconut-egg mixture (soaking bread too long will cause mushy bread), shake gently to remove excess, and add to pan in a single layer. You'll need to do a few batches. Cook 3 minutes per side, or until browned. Place on second prepared baking sheet and repeat with remaining slices. Place baking sheet in oven 5 minutes to heat French toast.

  • Step 5 - Make the Whipped Cream

    Make the Whipped Cream

    Remove mixing bowl from refrigerator and add remaining heavy cream. Whisk 2-5 minutes, or until stiff peaks form. Alternatively, use a hand mixer to whip cream. Pineapple caramel sauce may have thickened while cooling. Just before serving, reheat over low heat 2 minutes to return to pourable consistency. Cut French toast slices in half diagonally.

  • Step 6 - Plate the Dish

    Plate the Dish

    Shingle French toast on a plate and drizzle with pineapple caramel sauce. Garnish with whipped cream and maraschino cherries. Serve bacon on side.