Can I make the coconut syrup ahead of time?
Yes, you can make the coconut syrup up to a week in advance and store it in the refrigerator. Gently reheat it before serving.
BREAKFAST
Pandesal French Toast with Tropical Coconut Syrup
Transform your morning meal with this delightful French toast, crafted from tender Filipino pandesal. Each slice is bathed in a luscious custard before being griddled to golden perfection and served alongside a fragrant, sweet coconut syrup. It's a harmonious blend of familiar comfort and exotic flavors, perfect for a special breakfast or brunch.
HOW TO MAKE IT
Let's cook.
01
Prepare the coconut syrup: In a small saucepan, combine 1/2 cup coconut milk, 1/4 cup brown sugar, and 1/4 teaspoon salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and cook for 5 minutes, allowing it to thicken slightly. Remove from heat and set aside.
02
Prepare the French toast batter: In a shallow dish, whisk together 2 large eggs, 1/2 cup milk, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla extract until well combined.
03
Slice each pandesal in half horizontally, creating two flat pieces. This allows for better absorption and a more even cook.
04
Dip each pandesal half into the egg mixture, ensuring both sides are coated but not overly saturated. Let any excess drip off.
05
Melt 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Place the dipped pandesal halves in the skillet, ensuring not to overcrowd the pan.
06
Cook for 2-3 minutes per side, or until golden brown and cooked through. Add the remaining 1 tablespoon of butter as needed for subsequent batches.
07
Serve the golden pandesal French toast immediately, drizzled generously with the warm coconut syrup.
About This Recipe
Transform your morning meal with this delightful French toast, crafted from tender Filipino pandesal. Each slice is bathed in a luscious custard before being griddled to golden perfection and served alongside a fragrant, sweet coconut syrup. It's a harmonious blend of familiar comfort and exotic flavors, perfect for a special breakfast or brunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, sprinkle a pinch of cinnamon or nutmeg into the French toast batter. You can also toast some shredded coconut and sprinkle it over the finished dish for added texture and aroma.
Easy Substitutions
If pandesal is unavailable, brioche or challah bread can be used, though the texture will be different. For the syrup, maple syrup or honey can be used as an alternative to coconut syrup, but it will change the flavor profile significantly.
Storage & Reheating
Leftover French toast can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet for best results. Store leftover coconut syrup in an airtight container in the refrigerator for up to 1 week; gently reheat before serving.
Serving Suggestions
Serve with fresh tropical fruits like mango or banana. A side of crispy bacon or Filipino longganisa (sausage) would offer a savory contrast. A dollop of whipped cream or a sprinkle of toasted desiccated coconut can also enhance the presentation and taste.
Common Mistakes
1. Over-soaking the pandesal: This leads to soggy French toast. Dip quickly and let excess drip off. 2. Overcrowding the pan: This lowers the skillet temperature and results in uneven cooking. Cook in batches if necessary. 3. High heat cooking: Cooking on too high heat will burn the exterior before the interior is cooked. Maintain medium heat. 4. Not using day-old bread: Fresh pandesal can become too mushy. Day-old bread holds its shape better. 5. Skipping the salt in the syrup: A pinch of salt balances the sweetness of the coconut syrup.
Frequently Asked Questions
What if I don't have pandesal?
While pandesal is ideal, you can substitute with brioche, challah, or even regular white bread, though the texture and flavor will vary.
Can I use unsweetened coconut milk for the syrup?
Yes, but you may need to adjust the amount of brown sugar to achieve your desired sweetness level.
How do I know when the French toast is cooked through?
The French toast should be golden brown on both sides and feel firm to the touch in the center.
Can I bake this French toast instead of frying?
While frying gives it a classic crispy exterior, you can bake it at 375°F/190°C for 10-15 minutes, flipping halfway, until golden brown.
MORE TO KNOW
Pandesal, a staple Filipino bread roll, is traditionally slightly sweet and soft, making it an excellent base for French toast. Using day-old pandesal is key, as it absorbs the custard better without becoming soggy. The coconut syrup adds a tropical twist that perfectly complements the pandesal's subtle sweetness, creating a unique and comforting breakfast experience. Don't rush the syrup-making process; a gentle simmer ensures the sugar fully dissolves and the flavors meld beautifully.
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