The Ultimate French Toast Recipe!
The Ultimate French Toast Recipe! Anna Olson is here to teach you her incredible French Toast recipe!
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Recipes
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
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. 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 and serve.
Alternatively, serve the French toast with the Kaya alongside poached or fried eggs.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
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Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #Inspired #FrenchToast
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipes
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
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. 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 and serve.
Alternatively, serve the French toast with the Kaya alongside poached or fried eggs.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #Inspired #FrenchToast
