What’s more satisfying than breakast? I can eat breakfast for dinner, which is exactly what happened when I made my Spiced Coconut Milk French Toast. Many variations of French Toast exist, but this is hands-down my favorite way to make it. I start with Challah bread. It is buttery, lightly sweet, and the perfect texture and thickness to soak up my egg custard. You can also use brioche or simple slices of loaf bread to make this recipe. One day, if you haven’t already, try it with Challah bread to taste the difference.
I simply seasoned my French Toast with green cardamom, cinnamon, jaggery, vanilla, and salt, but you can season it any way you like. Get creative! A tip for when you make this is to whisk your egg custard after each dip so your seasonings don’t stay at the bottom. You want all that flavor to end up on your French toast! Some of my other favorite breakfast recipes include: Chocolate Blueberry Pancakes with Salted Caramel Peanut Butter Syrup, Roasted Sweet Potato, Chicken Sausage, and Goat Cheese Frittata, and Uppumav/Upma (Spiced Semolina).
If you have any questions about my recipes, cooking tips, or anything reach out to me on Instagram @thefamiliarkitchen
Spiced Coconut Milk French Toast
- Challah Bread, 8-10 slices, cut 1" thick
- Unsalted Butter, 2 tbsp
- Maple Syrup, Honey, or Just Date Syrup for drizzling
- Fresh Fruit for topping
Egg Custard Ingredients
- Evaporated Coconut Milk, 1 cup I use the Nature's Charm brand
- Eggs, 4
- Jaggery, 1/2 cup
Green Cardamom, 8-10 pods, ground
- Cinnamon, 1/4 tsp
- Vanilla Extract, 1 tbsp
- Salt, 1/2 tsp
Make the spiced egg custard.
- Use a hand mixer to mix the evaporated coconut milk and eggs. Once the eggs are fully combined and lightly pale (after about 2 minutes) add in the remaining ingredients. Pour this mix into a flat/shallow dish to make it easier to dip the challah slices.
Dip and cook.
- In a skillet on medium-high heat, add the unsalted butter. Once it's melted and rolled around the pan, we're ready to make the French Toast. Whisk the egg custard before each dip so the spices end up on your toast. Dip one side of the challah bread so it gets coated, followed by dipping in the other side. Don't submerge this for too long, a second or two is all you need. Gently let the excess drip off and then place one side flat in the skillet. Let this cook for about 2 minutes or until you see the edges firm up and it's lightly browned. Then use a spatula to gently flip the French Toast. Cook for another 2 minutes.
- Place the French Toast on your serving plate or dish and top with fresh fruit (like strawberries and bananas), add a pad or two of butter, then drizzle with warm maple syrup, honey, or Just Date Syrup. A dusting of powdered sugar is always a plus, too! Enjoy!