I’ve had so much fun playing with coconut in Singapore. Coconut cream is available everywhere here for about $.60 per 200 ml. So, I keep the pantry stocked with it for when inspiration comes my way. This time Mr. FGK & I were hosting a casual brunch to show off the new condo. He helped a lot in developing this recipe.
Another fun ingredient I have been experimenting with here in Singapore is Kaya toast. Kaya toast is hugely popular & is often served with soft boiled eggs & Singapore style coffee. You can also buy the bread for Kaya toast,Kopitiam Loaf, at most grocery stores. It makes for a near perfect bread to use for french toast. It’s thick but very light & absorbs the eggs nicely. If you are able to find this bread for french toast, I highly recommend it. However, substitutes like brioche, thickly sliced white bread & even challah will work fine.
We developed the recipe for the french toast as well as a syrup to serve it with. Making the two together is quick & easy. Try this for your next brunch!
Coconut French Toast
- 6 slices kaya toast*
- 6 Tbsp coconut cream
- 6 eggs
- 1 teaspoon vanilla
- 3 Tablespoons sugar
- pinch of salt
Preheat the oven to 325°F/162°C. Whisk together coconut cream, eggs, vanilla, sugar & salt. Submerge each slice of toast, one at a time, in the coconut cream mixture for a few seconds. Melt butter in a pan. Cook the toast for 1-2 minutes on each side or until browned on the outside. Transfer the toast to a baking sheet. Bake in oven for 8 minutes. Serve with Coconut-Cream syrup (recipe below).
*Brioche or thickly sliced white bread will work well as a substitute.
- 1 teaspoon vanilla extract
- 1/2 Cup butter (113 grams)
- 3/4 Cup coconut cream
- 1 Cup sugar
- 1/2 teaspoon baking soda
In a medium sized sauce pan over medium-low heat, stir together coconut cream & sugar. Stirring constantly, add the butter. Continue until the syrup has turned somewhat caramel in color. Once it has begun to brown, add the baking soda. Continue stirring constantly for one minute. The baking soda will cause the mixture to rise. After one minute, remove the syrup from heat & stir in the vanilla.
The syrup should be refrigerated & is good for up to one week.