Punalu’u French Toast with Lilikoi Cream Cheese: Breakfast-Brunch
Prep time:12 hrs
12 slices sweetbread
1 ½ cup cream cheese
¼ fresh lilikoi pulp or frozen juice concentrate
Honey to taste
¾ cup milk
¾ tsp cinnamon
Prep the following for the morning cook. Slice sweetbread ¼ inch thick, allowing 3 slices per person. Set aside. Blend cream cheese, lilikoi and honey well. You should have a thick consistency. Spread evenly on bread slices creating sandwiches. Slice diagonally.
Preheat griddle: 300`
In the morning: Dip sandwich halves completely yet quickly in batter (sweetbread absorbs very fast). Place on griddle. Lightly brown all sides. Sprinkle lightly with Powder Sugar.
Serve with warmed syrups.