Friday, June 11, 2010

Coconut French Toast: A Global Kadai Entry

French toast makes for the perfect weekend breakfast or brunch, rich and comforting. People often eat sweet French toast as a dessert as well! Possible variations are bountiful depending on one's tastes. Some people prefer fruity french toast, whereas others prefer chocolate, savory, or even just plain french toast with a drizzle of maple syrup. As for me, even though I really like plain French toast, I always prefer to add flavors and experiment with different combinations. So when Priya of Priya's Easy N Tasty Recipes announced the event Global Kadai, in which participants were required to come up with an Indianized version of the classic French toast, I did not want to pass up this perfect opportunity. I thought about popular flavorings used in Indian cooking. When I rummaged through my fridge, I found some leftover coconut milk and thought, "What could be more Indian that coconut?" And thus was born my very own Coconut French Toast with Coconut Milk Syrup.

Coconut French Toast:
1 cup almond milk
1 egg
1/2 tsp. cardamom powder
1/2 tsp. vanilla extrct
3 tbsp. brown sugar
4 slices bread(I used sourdough)
about 3/4 cup shredded coconut, or as needed, for dipping bread slices
4 tbsp. butter/ghee

Coconut Milk Syrup:
1.5 cups coconut milk
1/4 cup plus 2 tbsp. dark brown sugar
1/4 tsp. cardamom powder

For the French toast:
Preheat griddle pan to medium heat. Whisk together almond milk, egg, sugar, cardamom and vanilla extract in a bowl. Spread shredded coconut on a plate. Dip one slice of bread in milk mixture, making sure to cover both sides. Then, dip this slice in the shredded coconut, and evenly coat the slice on both sides.

Place 1/2 tbsp. butter or ghee on griddle pan, and when melted, place the dipped slice of bread on the pan. Cook on each side until golden brown, about 3 minutes each, but be sure not to burn the coconut.

Remove from griddle pan, and serve warm with coconut syrup. Repeat for the remaining slices of bread.

Coconut Milk Syrup:
Combine coconut milk and sugar in a saucepan over medium-high heat. Bring to a simmer, and let it simmer for about 3 minutes, or until slightly thickened. Add the cardamom powder, and let the mixture simmer for another minute. Turn off the heat and serve warm with French toast.

This French toast tasted awesome. I love coconut in the first place, and it pairs wonderfully with cardamom and brown sugar. Do use brown sugar because it adds a great depth of flavor that ordinary white sugar won't. I also liked the nutty flavor of the almond milk. Next time you feel like an indulgently delicious breakfast, try this Indianized version of French toast for a nice change :)

This recipe goes to Global Kadai, hosted by Priya of Priya's Easy N Tasty Recipes and started by Cilantro.


Sushma Mallya said...

Lovely twist to the usual french toast, i really loved the idea of using coconut and pouring syrup in the sure it tasted awesome...good one ameya...

Swathi said...


Nice toast, I love anything with coconut.Syrup at the end makes it even tasty.

Priya said...

Thats a beautiful toast Ameya, truly tempting and that toast with syrup looks fabulous..thanks for sending..

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