Hawaiian French Toast with Espresso Chocolate Sauce, Toasted Coconut and Macadamia Nuts

Published 5:45 am Monday, February 14, 2022

By Recipe by Brandon Baptiste  •  Photography by Lèzanne Fourie

Baptiste chocolate sauce

Chef Brandon Baptiste, owner of Wailua Shave Ice and Wailua Drive In restaurants on Kauai, Hawaii, is no stranger to crafting unique dishes that showcase the islands’ distinctive flavors. For this twist on a traditional brunch favorite, Baptiste spotlights Hawaiian sweet bread, toasted coconut and a rich and decadent chocolate sauce. 

Chef’s tip? Temperature is key when prepping the pièce de résistance of this dish: the chocolate sauce. “Be patient with it,” advises Baptiste. Constant stirring is key.

Hawaiian French Toast with Espresso Chocolate Sauce, Toasted Coconut and Macadamia Nuts

Yield: 4 servings 

For the French toast:

  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 Tbsp coconut sugar or maple syrup
  • 2 1/2 Tbsp butter
  • 4 eggs
  • 1/4 cup milk, dairy or nondairy
  • 1/2 tsp vanilla extract
  • 8 slices of Hawaiian sweet bread, 3/4” to 1” thick each 

For serving:

  • Toasted coconut flakes
  • Crushed Macadamia nuts
  • Powdered sugar

In a medium bowl, whisk all ingredients together (besides bread) and pour into a shallow dish. Set aside. Meanwhile, melt butter over medium heat.

Working in batches, make two to three pieces of French toast at a time, depending on how many will fit in your skillet. Dip each slice of bread in the egg mixture, making sure to coat both sides. Place slices in skillet and pan-fry on both sides until golden brown, 2 to 3 minutes on each side. Dust French toast with powdered sugar. Serve with chocolate sauce, toasted coconut flakes and crushed macadamia nuts on the side.

Espresso Chocolate Sauce

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • pinch of salt
  • 1/4 cup cold water
  • 1/4 cup espresso or strongly brewed coffee
  • 1 1/2 tsp vanilla 

In saucepan, whisk together the cocoa and sugar until all lumps are removed. Add the salt, water and espresso, and bring to a boil over medium to medium-high heat. 

Reduce to a gentle simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool, then add vanilla.

Pour onto toast, top with nuts and coconut flakes, and enjoy. 

Chef’s Tip: The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools.