Vietnamese Coffee French Toast
French toast gets a Vietnamese flavour boost with dark, robust coffee and sweetened condensed milk in this inspired version.
- ⅓ C (80 ml) hot water
- 1 heaped tablespoon (10g) coffee grounds or more if you like it stronger
- 2 teaspoon condensed milk + extra for drizzling on top or to taste
- 1 large egg
- 1 teaspoon butter unsalted
- 2 slices thick-cut toast
Make the custard:
Whisk the egg into the coffee and milk mixture.
Pour the mixture into a shallow bowl.
Dip a slice of thick-cut toast into the mixture on both sides.
Cook the toast:
Heat a frying pan over medium-low heat.
Add 1 teaspoon butter to the pan and swirl it around.
Place the toast into the pan and pan-fry over medium low heat for about 4-5 minutes on each side. Keep an eye on it as it does have a tendency to burn.
Repeat with the remaining toast.
Serve warm with condensed milk drizzle on top.
Calories: 118kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 177mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg