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Chef Jeff Vigilla’s Poi Malasada French Toast With Banana Rum Sauce

During the taping of CookingHawaiian Style, one of our guests had an emergency and wasn’t able to make the filming.  Chef Vigilla, in addition to assisting each guest prepare their ingredients for their episode; stepped up and volunteered to fill that spot so that we wouldn’t lose an episode for the show.  Because this was on the spur of the moment, he basically grabbed whatever ingredients we happened to have leftover in the kitchen and poi malasadas were no exception.  This is his amazing recipe!

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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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Poi Malasada French Toast

2 cups milk

4 eggs

½ tsp ground cinnamon

1 lemon, zest

4 pieces day old poi or strawberry malasadas, cut in half

4 tablespoons butter


Banana Rum Sauce

3 tablespoons butter

1 ripe banana, sliced

3 tablespoons brown sugar

½ orange, juiced

Pinch of ground cinnamon

1 ounce rum for flambe

Cooking Process:

In a bowl, whisk together the first 4 ingredients.  Cut the malasadas in half and soak in the egg mixture for at least 2-minutes.  Melt the butter in a heavy skillet until bubbly then add the soaked malasadas.  Cook over medium high heat for 3 minutes per side until golden.  Place on serving plate and keep warm.


Banana Rum Sauce

Melt the butter over medium high heat then add the bananas and saute until caramelized add the brown sugar, cinnamon and orange juice and continue to cook to a syrup consistency.  Pull the pan of the stove and add the rum, carefully return the pan back to the stove and ignite the fumes of the rum. Once the flame subsides pour over the masaladas and enjoy.