- Servings:
- 1 Fresh toast stack (3 layered pieces)
- Yield:
- 24 servings
Ingredients
- 72 eachKing’s Hawaiian Banana-Nut Fresh Toast (subrecipe)
- 24 eachFresh Bananas
- 4 ½ cCrushed macadamia nuts
- 4 ½ cWhipped cream
- 4 ½ cRum Anglaise (subrecipe)
- 4 ½ cFoster Sauce (subrecipe)
- 4 ½ cPowdered sugar, in shaker
Build It!
Place 1 slice of King’s Hawaiian Banana-Nut French Toast on a plate.
Slice 1 banana into ⅛”-thick slices on the bias. Arrange 1⁄3rd of the slices on top of first piece of French toast. Drizzle with 1 tablespoon Rum Anglaise, 1 tablespoon Foster Sauce, and 1 tablespoon crushed macadamia nuts.
Place second slice of French toast on top of first slice, and repeat arrangement of 1⁄3rd banana sliced, 1 tablespoon Rum Anglaise, 1 tablespoon Foster Sauce, and 1 tablespoon crushed macadamias.
Place final slice of French toast on top of second slice and place all remaining toppings on top in same order or bananas. Rum Anglaise, Foster Sauce, and crushed macadamias.
Garnish with 3, 1-tablespoon dollops of whipped cream and as much powdered sugar as desired. Serve immediately.
King’s Hawaiian Banana-Nut French Toast
- Servings:
- 3 slices
- Yield:
- 24 servings
Ingredients
- 48 cBanana-nut crunch cereal
- 12 cEggs
- 8 cWhole milk
- 3 cAP flour
- 3 cSugar
- ¼ cPumpkin pie spice
- ¼ cVanilla bean paste
- 1 tbspKosher salt
- 72 slice¾" slices of King’s Hawaiian Original Round Bread
Make It!
- Working in batches, process cereal in a food processor on high speed until cereal is a fine texture, but not a powder. Pour into a large mixing bowl and set aside.
- In another large mixing bowl, whisk together eggs, milk, flour, sugar, pie spice, vanilla paste, and salt until well combined.
- At time of service, prepare French toast as follows:
- Dip 3 slices of King’s Hawaiian Original Round Bread into egg mixture until well coated, then place into cereal crumbs until well coated.
- Place French toast slices onto a 350°F griddle and cook for about 5 minutes per side until golden brown and cooked through.
- Remove from griddle and place on a cooling rack to plate and serve immediately.
Rum Anglaise
- Servings:
- 3 tablespoons
- Yield:
- 24 servings
Ingredients
- 1 ½ tspSpiced rum
- 3 cCream
- ¾ tspVanilla bean Paste
- ⅔ cEgg yolks
- ¾ cSugar
Make It!
- Place rum in a small saucepan over medium heat. Bring to a boil and ignite with a lighter to burn off alcohol. Blow out flame and remove from heat.
- Add cream and vanilla paste to saucepan with rum and place back on burner over low heat.
- In a mixing bowl, whisk together eggs and sugar, whisking until pale in color.
- Once cream is simmering, take one ladle of cream and slowly pour into egg mixture while whisking to temper eggs. Repeat one more time.
- Slowly pour tempered egg mixture back into the pot with the rest of the cream while whisking. Bring to a simmer, continuing to whisk constantly.
- As soon as it reaches a simmer, remove from heat and transfer into a squeeze bottle.
- Hold chilled until service.
Foster Sauce
- Servings:
- 3 tablespoons
- Yield:
- 24 servings
Ingredients
- 12 tbspUnsalted butter
- ½ cBrown sugar
- ¾ cHeavy cream
- 3 tspVanilla bean paste
- 3 tbspRum
- 1 ½ tspPumpkin pie spice
Make It!
- Place a saucepan on stove and turn heat to medium. Add butter and let melt. Add brown sugar to melted butter and stir with a spatula to dissolve, about 3 minutes.
- Add cream, vanilla, rum, and pumpkin pie spice. Bring to a simmer, remove from heat, and transfer to a squeeze bottle.
- Store chilled until service. Sauce can be reheated for service in a microwave, on stovetop, or in a water bath.
