cinnamon French toast...

with coconut-pandan ice cream....

I'm in a mode of bread and brunch this week. I use the taro brioche I made in the previous post for these French toasts.

for the French toast
- 6 slices brioche
- 1 tb. unsalted butter
- 2 eggs
- 1/4 cup milk
- 1/2 ts. ground cinnamon
- pinch of salt
for the ice cream
- 1 1/2 cups milk
- 3 pandan leaves
- 5 yolks
- 3/4 cup sugar
- pinch of salt
- 1 1/2 cups coconut puree, room temperature
for the French toast
1. Whisk eggs with milk, cinnamon and salt.
2. Heat the butter in a skillet over medium heat.
3. Dip the bread slices in egg mixture, one at a time, turning to coat the other side.
4. Transfer the bread slices to a skillet, cook until both sides are nicely browned.
5. Serve with maple syrup and ice cream.
for the ice cream
1. Bring milk and pandan leaves to a boil, remove from the heat and infuse for 10 minutes. Discard the leaves.
2. Bring milk to a simmer.
3. Whisk eggs and sugar in a bowl, temper the egg mixture with hot milk.
4. Return the mixture to the heat, bring to 170 degrees F. Remove from the heat.
5. Strain over the puree, add salt and let cool over an ice-bath.
6. Spin and freeze.


Vanillaorchid said...

wowwww...yummy yummy ka P'Thip.

Jo said...

My type of breakfast as I love french toast. I sometimes even have it as a quick on-the-go dinner!

Sharon said...

looks amazing like usual! :)

Y said...

That looks agonisingly delicious!

Thip said...

Thanks, guys. I still crave some bread--might have to make more tomorrow. :D


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