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Hawaiian French Toast

Recipe from: The Buttermilk Truck

The Buttermilk truck in downtown LA decided that breakfast was such an important meal it should be served all day, and if you taste their Red Velvet Pancakes, you'll understand why.

Watch the episode
Hawaiian Bread:

Ingredients:
2 envelopes active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3 eggs
1 cup pineapple juice
1/2 cup water
3/4 cup white sugar
1/2 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 cup butter, melted
6 cups all-purpose flour

Directions:
In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.

In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.

Deflate the dough and turn it out onto a well-floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 350 degrees Fahrenheit.

Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

French Toast Batter

4 eggs
½ cup milk
1 tsp vanilla extract
2 tsp cinnamon
Pinch of nutmeg
Pinch of salt
½ tsp baking powder

Cut and dry bread overnight or for at least 2 hours. Dip bread into batter and then flour. Fry to order. Serve with syrup and fruit.


Yield: 3 servings