Pandesal French Toast, you can tell I have been experimenting again! I haven’t yet found a shop in Melbourne that sells fresh pandesal, so I was thrilled the other day when I was given some by one of my work colleagues.
I quickly ate most of them – yes I do have my own stock of Cheez Whiz here – but still had a few leftover. Since they had already gone slightly stale and I didn’t want to waste them I decided to make one of my favourite, quick and easy breakfasts – French Toast.
French toast is essentially bread soaked in egg and then fried. My secrets for cooking it are first using old bread as it absorbs the egg better and second frying in butter, which gives a beautiful golden color and rich flavour.
You can top the pandesal french toast with cinnamon sugar, maple syrup or for an extra special breakfast try caramelised bananas!
- 2 pandesal
- 1 egg
- 2 tbsp condensed milk
- 2 tbsp butter , for frying
- cinnamon sugar or maple syrup
- Slice the pandesal into 1cm slices.
- In a bowl whisk together the egg and condensed milk.
- Soak the pandesal slices in the egg mixture for 1 minute on each side. Remove and allow to sit for 2 minutes.
- In a saucepan heat the butter over medium heat. Add the pandesal and fry for 2 to 3 minutes on each side, or until golden.
- Remove and top with either cinnamon sugar or maple syrup.
Need help with the Filipino ingredients? Check out the glossary.