- 1 (12-ounce) can coconut milk
- 4 tablespoons sugar
- 4 tablespoons cornstarch
- 3/4 cup water
- 1 1/2 loaves challah bread or brioche
- 4 eggs
- 1/4 cup heavy cream
- 1 teaspoon sugar
- 1/4 teaspoon cinnamon
- Powdered sugar
- Fresh fruit, seasonal
To make 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 8-inch square pan and chill until firm. Cut into 2-inch squares.
To prepare the French toast, make a slit in the center of the bread and stuff the haupia in the center. Slice the bread at a bias cut, approximately 1 1/2-inches thick. You should have approximately 12 slices.
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.
Heat a griddle to 375 degrees F and sear each piece of bread until golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.