Thai Coconut Milk French Toast with Lemongrass Syrup
A tropical twist on the brunch classic, thick slices of brioche are soaked in a luscious coconut milk and pandan custard, then pan-fried to a caramelized golden crust. Drizzled with a fragrant lemongrass-infused syrup and topped with fresh tropical fruit, this fusion breakfast bridges Thai flavors and Western comfort in the most delicious way possible.
Ingredients
- 8 thick slices brioche or challah bread (about 1 inch thick)
- 1 cup coconut milk
- 3 large eggs
- 2 tablespoons condensed milk
+ 11 more ingredients
Instructions
Prepare the lemongrass syrup first by combining sugar, water, and smashed lemongrass in a small saucepan. Bring to a boil, stirring to dissolve sugar, then reduce to a simmer for 8-10 minutes until slightly thickened. Remove from heat, stir in lime juice, and strain out the lemongrass. Set aside.
Whisk together coconut milk, eggs, condensed milk, pandan extract, cardamom, and salt in a wide shallow bowl until smooth.
Dip each bread slice into the coconut custard mixture, letting it soak for about 15-20 seconds per side. The bread should be saturated but not falling apart.
Heat coconut oil in a large non-stick skillet or griddle over medium heat. Cook the soaked bread for 2-3 minutes per side until deep golden brown and caramelized.
Arrange the French toast on plates and drizzle generously with the lemongrass syrup. Top with fresh mango slices and toasted coconut.
Garnish with mint leaves and serve immediately while the toast is still crisp on the outside.
Nutrition Estimate
Per serving • Estimated by Blinner AI