Hawaiian Island Sweet Bread French Toast With Coconut Syrup

• Portuguese Hawaiian Sweet Bread French Toast
• 1 pound loaf Portuguese or Hawaiian sweet bread
• 5 large eggs
• 1/4 cup whole milk
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• grated zest of a lime, lemon, calamansi or tangerine
• butter for griddle or pan
• Hawaiian Coconut Syrup
• 1 14 oz can coconut milk
• 1 cup sugar
• 1 cup water
• 1 pinch salt

1. Heat griddle or pan to medium-high and grease with a small amount of butter.
2. Slice sweet bread into desired size slices.
3. Whisk together eggs, milk, and seasonings.
4. Dip slices of sweet bread into egg mixture, then cook on griddle for a minute or so on each size, until nicely golden.
5. Serve with coconut syrup and a dusting of powdered sugar.
6. Make a simple syrup: boil together sugar and water until dissolved.
7. Whisk together coconut milk, 1 cup of simple syrup and salt in a saucepan, and bring to a gentle boil over medium heat. Stir occasionally to prevent scorching. The syrup is ready when boiled, but you can reduce to desired thickness by continuing to cook over low heat, stirring frequently.

bread, hawaiian sweet bread, eggs, milk, vanilla, ground cinnamon, lime, butter, hawaiian coconut syrup, coconut milk, sugar, water, salt

Taken from food52.com/recipes/37327-hawaiian-island-sweet-bread-french-toast-with-coconut-syrup (may not work)