The Ultimate French Toast Recipe

by Anna Olson
The Ultimate French Toast Recipe

French Toast is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

The Ultimate French Toast Recipe! Anna Olson is here to teach you her incredible French Toast recipe!

Follow along with the 📝 recipes below👇🏾👇🏾

The Ultimate French Toast Recipe

French Toast

French Toast is on the menu in Book recipe, and we are going to teach… Breakfast French Toast Recipe, The Ultimate French Toast Recipe, chef anna olson recipes, French Toast French
The Ultimate French Toast Recipe
The Ultimate French Toast Recipe! Anna Olson is here to teach you her incredible French Toast recipe!
Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Easy Kaya

  • 250 mL (1 cup) coconut milk
  • 2-3 Pandan leaves
  • 150 g (3/4 cup) dark brown sugar
  • 4 egg yolks
  • 1 large egg
  • 75 g (5 Tbsp) butter, cut into pieces

French Toast

  • 3 large eggs
  • 250 mL (1 cup) 2% milk
  • 8 slices day-old egg bread
  • 200 g (2 cups) flaked sweetened coconut
  • butter for the pan
  • fresh fruit, as garnish

Instructions

  1. Heat the coconut milk in a small saucepan over medium heat with the pandan leaves for about 4 minutes (to draw out the flavor). Remove the pandan leaves and discard them. Add half of the brown sugar to the coconut milk and whisk in to dissolve.
  2. In a small bowl, whisk the egg yolks, whole egg, and remaining half of the brown sugar. In a separate bowl, have the butter ready with a strainer placed over the bowl. Slowly pour the hot coconut milk into the eggs while whisking the eggs constantly. Transfer this back to the pot and whisk over medium heat until thickened, about 4 minutes. Pour this through the strainer over the butter and whisk until the butter has melted. Cool the kaya to room temperature, then cover and chill completely until ready to use.
  3. For the French toast, whisk the eggs in a flat dish and then whisk in the milk. Heat a non-stick skillet over medium heat and add a little butter, enough to coat the pan when melted and swirled. Dip the bread slices into the egg mixture and then dip one side into the coconut to coat. Place the bread slices, coconut-side at the bottom, in the pan and cook for 3 to 4 minutes per side. Repeat in batches until all the French toast has been cooked (French toast can be held in a 160 °C (325 °F) oven to keep warm.
  4. To serve, arrange the French toast on plates (you can cut the toast in half if you wish) and spoon the Kaya generously overtop (a little extra dish of Kaya on the side might be nice – it’s delicious!). Top with fresh fruit and serve.

Notes

Alternatively, serve the French toast with the Kaya alongside poached or fried eggs.

Recipe video


Enjoy

Recipes

Related Posts

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More