Kaya French Toast
About this Recipe
- 1 cup (250 mL) coconut milk
- 2-3 Pandan leaves
- 3/4 cup (150 g) dark brown sugar
- 4 egg yolks
- 1 large egg
- 5 Tbsp (75 g) butter, cut into pieces
- 3 large eggs
- 1 cup (250 mL) 2% milk
- 8 slices day-old egg bread
- 2 cups (200 g) flaked sweetened coconut
- butter for the pan
- fresh fruit, as garnish
Alternatively, serve the French toast with the Kaya alongside poached or fried eggs.
Step by Step Instructions
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.
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.
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 325 ºF (160 ºC) oven to keep warm.