Coconut Pandan Kaya French Toast
A delightful east Asian twist to French Toast, featuring luscious kaya spread and delicate coconut pandan flavours.
Ingredients
- 8 slices Brioche or Milk Bread
- 8 heaped tbsp Kaya Spread
- 1 tsp Pandan Extract
- 1 Eggs
- 1 cup Coconut Milk
- Syrup (optional) to serve
- 1 cup Desiccated Coconut
- Cooking Oil
Instructions
- Spread 1 heaped tbsp of kaya on each slice of bread. Press two slices together to make a sandwich.8 slices Brioche or Milk Bread, 8 heaped tbsp Kaya Spread
- Whisk together egg, coconut milk, and pandan extract until combined.1 tsp Pandan Extract, 1 Eggs, 1 cup Coconut Milk
- Dip the kaya sandwich into the coconut-pandan mixture for about 15-20 seconds until the bread has soaked up the mixture but not soggy.
- Place desiccated coconut on a shallow bowl/plate. Drench the sandwich into the bowl/plate until it is evenly coated with the desiccated coconut.1 cup Desiccated Coconut
- Heat pan with a bit of oil over medium heat. Add the coconut-coated sandwich into the pan and cook until it turns golden brown, around 3-5 minutes on each side.Cooking Oil
- Repeat steps 3-5 for the remaining sandwiches.
- Serve with syrup if desired.Syrup (optional)
Notes
- When it comes to making French toast, it's best to use bread that is at least a day old. Slightly stale bread is sturdier in texture to soak up the custard and prevent the French toast from getting soggy. That is how you achieve the perfect fluffy & pillowy texture!
- To prevent the french toast from getting soggy, only soak the bread for about 15-20 seconds on each side. You don't want the bread breaking apart before it even reaches the pan!