There are two recipes which are considered the ‘most asked for’ from guests who have stayed at Horizon Guest House. The first is usually the whole grain hot cereal which we featured in an earlier blog post, and the second, is our delicious Portuguese sweet bread French toast.
The Portuguese sweet bread I use in this recipe is made locally at the Punalu’u Bake Shop in Naahlehu, near South Point, less than an hour’s drive south of Horizon Guest House. This type of bread was originally brought to Hawaii by Portuguese sugar workers in the 19th century and is still a favorite in Hawaii today.
Don’t worry if you aren’t able to find any Portuguese sweet bread, any egg-rich bread, such as challah, will work just as well.
My partner Angus made this delicious braided egg bread, above, and it worked well for French toast too. For the egg bread recipe click here.
The French toast recipe
First, cut the Portuguese sweet bread into thick (1″ or so) slices.
Soak overnight in the refrigerator in the following custard: (for 6 slices)
Mix the following ingredients well:
6 eggs
1/2 cup sugar
1 tsp vanilla
1-2 tbs. rum
A pinch of salt
1.5 cup half & half
Pour over the slices and make sure to move them around so the custard soaks in all over the bread.
About an hour before cooking, remove from the refrigerator, turn over and sprinkle with cinnamon.
Fry over a medium heat in a buttered pan until golden. Watch carefully, the sugar can burn. Transfer to the oven and bake at 300 for 15 minutes to finish. If you lower the heat and flip over frequently, you can finish on the stove top.
And serve! We have heat lamps here at Horizon to keep it nice and warm for when you arrive for breakfast. And don’t forget to top with all of your favorite toppings.
Our favorite toppings here at Horizon are:
Homemade lilikoi syrup, homemade jaboticaba syrup, homemade mango & ginger jam, and of course maple syrup.
Download the recipe here.
Wholegrain bread using Clem's cereal
This is perfect if you have some left over hot cereal and decide to make bread. Just use your favorite, plain bread recipe. I use about 2 cups of the cereal (at room temp) mixed in with the liquid and yeast before adding the flour. Omit the sugar in your bread recipe as the cereal already has some in it.
Also, this bread mixture works well made into homemade hamburger buns or dinner rolls, as well as a bread loaf.
We would love to hear your feedback. Let us know in the comments below, or in our Facebook post! Happy baking everyone!
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Author: Angus Meek
