The inside was cut out to form a bowl which held the dip and the bread pieces were cut into cubes to use for dipping. Genius I thought!!! I was immediately hooked on this soft, sweet, delicious bread. My daughter loves to use the rolls to make ham and cheese slider for her school lunch.
I like to use the round loaf to make King's Hawaiian French Toast. I know this recipe isn't anything new, but I still think it should be shared.
I prefer drying the bread because I think it keeps the bread from soaking up too much of the batter. This is my little guy Carson's absolute favorite french toast recipe. Anytime I make it he eats it for breakfast and then reheats the leftovers for lunch. You can serve this french toast dusted with powdered sugar or drizzle on your favorite syrup.
King's Hawaiian Bread French Toast
1 - loaf Original King's Hawaiian Round Bread
3 - eggs, beaten
1/2 - cup milk
1 - teaspoon vanilla extract
1/8 - teaspoon baking powder
1/4 - cup sugar
1/8 - teaspoon cinnamon
1/8 - teaspoon nutmeg
powdered sugar or syrup
Slice the Kings Hawaiian bread into 1 - inch thick slices - then cut each slice of bread in half. Lay the bread slices flat on a baking sheet for 4 hours or overnight to dry out (overnight is best).
Beat the eggs until smooth; add the milk and vanilla and blend; Add baking powder, sugar, cinnamon and nutmeg; blend until the sugar dissolves.
Preheat slightly a buttered pan or griddle. Lightly dip each piece of bread into the batter making sure not to over soak.
Place bread on pan - stirring batter between dipping. Turn with spatula when golden brown. Serve with butter and powdered sugar or use syrup.
Recipe yields: 12-14 slices
Recipe slightly adapted from: King's Hawaiian
Cook's Note: I find it best to let the bread sit out overnight to dry out. It keeps the french toast from becoming soggy after cooking.