So for Fathers’ Day this year, I wanted to cook up something really nice for breakfast for the daddy in the house. Generally his ideal breakfast treat would be the classic big brekkie, with eggs, sausages, bacon, baked beans, mushrooms and the works.
However I knew I wouldn’t have enough time to cook it up in the morning before Fathers’ Day Service at church. So I decided on French toast.
Now French toast is more of an ‘okay’ brekkie thing for the hubs. He is not a fan of bread, but it’s only made up by the fact that it includes his other favourite food: Eggs.
Then I had a lightbulb moment. Add in another one of hubby’s favourite ingredients: Coconut. The result. Big thumbs up!
These are too good not to share. So here is the recipe:
Coconut Pandan French Toast
8 slices of bread
200ml coconut milk
2-3 tbsp sugar
1/2 tspn pandan paste*
Oil for greasing pan
Mix together eggs, coconut milk, sugar and pandan paste in a bowl. Drizzle some oil in frying pan and heat up to medium heat.
Dip bread into egg-coconut milk mixture, then place in pan. Cook for a minute on one side until flecked with golden brown flecks. Flip and cook the other side. Repeat with remaining slices of bread.
Serve warm, drizzled with some maple syrup or any other favourite spreads and toppings.
(*You can find this ingredient in any oriental supermarket or make your own with fresh pandan leaves. I suppose it wouldn’t be a complete disaster if you were to omit it, but I personally think the whiff of pandan you get in every bite is really worth it)