French Toast – the softer approach

softer approach

What is so special about this french toast? Well, from a Singaporean’s perspective, it is different due to its soft curd-like filling. Especially suitable for children suffering from toothache or HFMD, and I had my fair share of both.

A) 1 loaf of French loaf, cut into 1 inch slices.
  • you can use whatever kind of hard-crusted bread that you can get hold of. Don’t use the typical soft gardenia bread as the bread will fall apart after getting soaked in the custard mixture.
B) For the custard mixture
  • 6 eggs
  • 150 ml cooking cream
  • 1/2 cup milk
  • 1/4 cup sugar
    • I am currently using coconut palm sugar for most of my cooking. This type of sugar has a lower GI as compared to the typical white cane sugar. It is also high in minerals  such as potassium, zinc and iron.
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla extract
  • In a large shallow dish, beat the eggs, heavy cream, milk, sugar, vanilla and cinnamon. Place a few slices of bread in the dish to soak up the custard.
  • Heat 1 tablespoon of butter in a large pan over low heat and wait for foaming to subsidise.
  • Place the bread slices into the pan and cook until the bread is golden brown, about 2 minutes per side.
  • In the meantime, soak more bread slices in the custard.
  • Transfer the bread slices to the serving plate when done.
  • Continue to cook the rest, add more butter as and when required.

Enjoy your toast.