Lush Singaporean Kaya Toast French Toast with Pandan Drizzle
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.
Preparation
Get these tasks done before you start cooking.
Making the Kaya Spread
- 1
Whisk egg yolks and sugar
Whisk egg yolks and sugar together until pale.
- 2
Add coconut milk
Gradually add coconut milk while continuing to whisk.
- 3
Cook with pandan
Cook over low heat with pandan leaves until thickened. Stir constantly.
Tip: Constantly stir the kaya to prevent curdling.
Preparing the French Toast Batter
- 1
Beat the eggs
In a large bowl, beat the eggs.
- 2
Add milk and vanilla
Add milk and vanilla extract and mix well.
- 3
Soak the brioche
Dip each slice of brioche in the mixture, letting it soak.
Tip: Use day-old brioche for better soaking and texture.
How to Make Lush Singaporean Kaya Toast French Toast with Pandan Drizzle
Total time: 1 h 20 min · Yields 4 servings
- 1
Kaya Spread Cooking
Cook over medium-low heat until it reaches a custard consistency.
- 2
French Toast Frying
Fry each soaked bread slice in butter until golden brown on both sides.
- 3
Pandan Drizzle Preparation
Simmer coconut milk with pandan leaves and sugar until reduced by half.
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