Lush Singaporean Kaya Toast French Toast with Pandan Drizzle

Name: Lush Singaporean Kaya Toast French Toast with Pandan Drizzle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Breakfast
Ingredients: 200 ml coconut milk; 150 g sugar; 4 egg yolks; 4 pandan leaves; 8 slices of thick brioche bread; 4 eggs; 100 ml milk; 1 tsp vanilla extract; 100 ml coconut milk; 3 tbsp sugar; 2 pandan leaves; 100 g butter; Freshly grated coconut

East meets West in a Breakfast Delight

A fusion dish combining the timeless flavors of Singaporean kaya toast with classic French toast, finished with a fragrant pandan drizzle for that ultimate morning pick-me-up.

1 h
4
Intermediate

Ingredients

For the Kaya Spread

200 ml coconut milk

150 g sugar

4 egg yolks

4 pandan leaves

knotted

For the French Toast

8 slices of thick brioche bread

4 eggs

100 ml milk

1 tsp vanilla extract

For the Pandan Drizzle

100 ml coconut milk

3 tbsp sugar

2 pandan leaves

knotted

For the Spread and Topping

100 g butter

softened

Freshly grated coconut

for garnish

Preparation

Making the Kaya Spread

Whisk egg yolks and sugar

Whisk egg yolks and sugar together until pale.

Add coconut milk

Gradually add coconut milk while continuing to whisk.

Cook with pandan

Cook over low heat with pandan leaves until thickened. Stir constantly.

Constantly stir the kaya to prevent curdling.

Preparing the French Toast Batter

Beat the eggs

In a large bowl, beat the eggs.

Add milk and vanilla

Add milk and vanilla extract and mix well.

Soak the brioche

Dip each slice of brioche in the mixture, letting it soak.

Use day-old brioche for better soaking and texture.

Cooking Process

Kaya Spread Cooking

Cook over medium-low heat until it reaches a custard consistency.

French Toast Frying

Fry each soaked bread slice in butter until golden brown on both sides.

Pandan Drizzle Preparation

Simmer coconut milk with pandan leaves and sugar until reduced by half.

Plating & Serving