Shared by Zoe Kanan
Challah French Toast With Coconut Milk
Yield: 2 servingsTime: 20 min
Challah French Toast With Coconut Milk
Yield: 2 servingsTime: 20 minIngredients
- 2 eggs
- ⅓ cup coconut milk
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 2 garlic cloves, grated
- ¼ teaspoon turmeric powder
- ½ teaspoon kosher salt
- 1 tablespoon cilantro, finely chopped
- 1 scallion, green tips only, finely chopped
- ½ teaspoon black pepper
- 4 slices of day-old challah, ½” cut on diagonal
- ¼ teaspoon chili oil
- 1 tablespoon coconut oil
- Coconut milk and honey for finishing
Preparation
Step 1
Make coconut batter: Whisk the eggs, coconut milk, brown sugar, soy sauce, fish sauce, garlic, turmeric, salt, cilantro, scallions and black pepper together in a medium bowl.
Step 2
Place the slices of challah in the coconut batter and pierce each piece with a fork a few times to help promote soakage. Let sit for 10 minutes, flipping over several times throughout.
Step 3
Preheat a cast iron skillet or frying pan on medium heat.
Step 4
Place 1 tablespoon of coconut oil in the pan and carefully transfer 2 of the soaked slices. Lower the heat to medium low.
Step 5
Cook undisturbed for 2 minutes per side. Repeat with the remaining slices.
Step 6
Enjoy hot with a drizzle of coconut milk and honey.
