Coconut S’Mores French Toast

Meet the Chef!
Chef Jaime Young
Jaime Young grew up in Long Island, New York. He started his culinary career at Johnson & Wales University where he received a Bachelor's degree in culinary nutrition. After graduation, Jaime pushed into fine dining where he worked at celebrated restaurants such as Eleven Madison Park and Atera in New York City. Today, Jaime is the Executive Chef and Partner of Sunday Hospitality, which includes Sunday In Brooklyn in Williamsburg and Rule Of Thirds in Greenpoint (opening in 2020), as well as Sibling Rival and Pilot at The Hoxton in Downtown Los Angeles.
Recipe Details

For the French Toast Batter:

8 Egg yolks

1 quart Heavy cream

1/5 teaspoons Cinnamon

1/2 teaspoon Mace

1/8 teaspoon Nutmeg

1/2 cup Granulated sugar

1/4 teaspoon Salt

For the Meringue:

4 Egg whites

12 ounces Sugar

For the Coconut Maple Glaze:

7 ounces Coconut cream

3.5 ounces Maple syrup

1 teaspoon Salt

1/2 cup Confectioners sugar

For the Garnish:

1/2 cup Confectioners sugar

1 tablespoon Cinnamon

For the French Toast: Dark chocolate

4 slices King's Hawaiian Original Sweet Round Bread

French toast batter

2 tablespoons Butter

Coconut Maple Glaze


Cinnamon sugar and dark chocolate shavings for garnish

Step 1
For the French Toast Batter:
Step 2
In a bowl, mix all ingredients until well blended and smooth. Refrigerate until needed.
Step 3
For the Meringue:
Step 4
In a bowl set over a double boiler, mix the egg whites and sugar. Gently mix with a spatula until homogeneous.
Step 5
Cook over double boiler mixing sporadically until the temperature reaches 175F.
Step 6
Once the proper temperature is reached, transfer mixture into a kitchen aid mixer fitted with a whisk attachment. Whisk on high speed until the mixture is smooth, shiny, and room temperature. Transfer the meringue into a pipping bag and refrigerate until needed.
Step 7
For the Coconut Maple Glaze:
Step 8
In a bowl, mix all ingredients until well blended and smooth. Set aside until needed. Refrigerate after use.
Step 9
For the Garnish:
Step 10
In a bowl, mix confectioners sugar and cinnamon until well blended.
Step 11
Use vegetable peeler to shave pieces of dark chocolate. Set aside until needed.
Step 12
For the French Toast:
Step 13
Make 4 slices of King’s Hawaiian Original Hawaiian Sweet Round Bread, approximately 1 ¼ inches thick. Place each on a rack at room temperature to dry overnight.
Step 14
The following day, place the dried slices into the batter for about an hour or until the bread has softened and absorbed the batter.
Step 15
To cook the French Toast, melt about 2 tablespoons of butter in a non-stick pan over medium heat. Once the butter is bubbling, place a slice of French Toast into the pan and cook about 3-4 minutes or until it starts to become golden brown. Once golden brown, flip the French Toast and cook another 3-4 minutes until golden as well. Repeat for each slice.
Step 16
To plate, place two tablespoons of coconut maple glaze onto each plate and add one French Toast on top of the glaze for each.
Step 17
Cut a ¼’ tip off a piping bag filled with meringue, and evenly pipe on the meringue on top of each slice of French Toast until completely covered. With a pastry torch, lightly torch the meringue to desired brownness.
Step 18
To finish, lightly dust the French Toast with cinnamon sugar and add dark chocolate shavings to taste.

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In this recipe!
Original Hawaiian Sweet 12 Pack Dinner Rolls Shop online
KING'S HAWAIIAN Dinner Rolls have a melt-in-your mouth texture - soft and fluffy with just the right touch of sweetness.