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Vietnamese Coffee French Toast

French toast gets a Vietnamese flavour boost with dark, robust coffee and sweetened condensed milk in this inspired version.
Course Breakfast, Brunch
Cuisine Asian, Vietnamese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 118kcal
Author Michelle | Sift & Simmer


  • 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 coffee:

  • Pour the hot water over the coffee phin filter and let the coffee drip into a heat-safe drinking glass.
  • Add 2 teaspoon condensed milk to the coffee.

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