For the French Toast Batter:
In a bowl, mix all ingredients until well blended and smooth. Refrigerate until needed.
For the Meringue:
In a bowl set over a double boiler, mix the egg whites and sugar. Gently mix with a spatula until homogeneous.
Cook over double boiler mixing sporadically until the temperature reaches 175F.
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.
For the Coconut Maple Glaze:
In a bowl, mix all ingredients until well blended and smooth. Set aside until needed. Refrigerate after use.
For the Garnish:
In a bowl, mix confectioners sugar and cinnamon until well blended.
Use vegetable peeler to shave pieces of dark chocolate. Set aside until needed.
For the French Toast:
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.
The following day, place the dried slices into the batter for about an hour or until the bread has softened and absorbed the batter.
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.
To plate, place two tablespoons of coconut maple glaze onto each plate and add one French Toast on top of the glaze for each.
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.
To finish, lightly dust the French Toast with cinnamon sugar and add dark chocolate shavings to taste.