ALRIGHT. I admit it. I‘ve eaten at far too many eateries that I’ve neglected Recipe Time, choosing the luxury of being served as opposed to cleaning up the messy trail I leave behind in the kitchen.
The other issue is trying to collate all of my cooking photos and remembering what goes with what. *Organising the images into relevant folders is noted in the ‘to do list’ as you’re reading.
Being in the mood for French toast this weary morning, peering out the window with Creamy the cat, we both agreed that staying in was the preferred choice.
I choose to use Pandesal rather than a standard white loaf. Following similar techniques that were learned from the Spanish, Pandesal is a popular Filipino slightly sweet bread roll. It is made with flour, eggs, yeast, butter, sugar and salt.
Eaten primarily for breakfast, it is usually served freshly baked accompanied by sardines, eggs, bacon etc… When I was little, I used to dip in coffee or Milo. Actually, I still do!
Zee Ingredients:
3 eggs- preferably free range so the yolk is more likely to be bright orange
2 Pandesal rolls. Available in Filipino Grocery stores
1 tablespoon of full cream milk or melted vanilla ice cream
1 teaspoon of salt
125gms of butter
Maple syrup
The procedure:
- Scramble all 3 eggs into a bowl (large enough to cater for the 2 rolls) and stir in milk or melted ice cream and salt. The reason why I use ice-cream is purely for the creaminess, sweetness and vanilla flavour. Stir well to combine. No sugar is required as Pandesal is already sweet
- Heat pan to a medium heat and smother with butter. I usually chuck in 125gms but if you care about your health, a thin layer would do.
- Slice the Pandesal in halves
- Get dirty and use your hands by placing 1 slice at a time into the bowl to let each side soak up the egg mixture.
- Place the coated pieces onto the hot buttered skillet/pan giving each side roughly 2 minutes or until a golden brown is achieved.
You’ve been served
The exterior should be golden brown with a definite crisp with the centre being fluffy and moist. Serve with maple syrup or a dust of sugar and cinnamon combined.
Had the weather been a little better, a trip to Eden Espresso for their French Toast would have been on the agenda. Never mind, the buds (taste buds) are now satisfied. Time to hit the gym now…
How do you make your French Toast?
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damnit how come my step-mom never made this for me??? Is this a Filipino thing? Im not filo so i wouldn’t have a clue?.. dayem I feel deprived!
This looks like one naughty breakfast and awesome for egg eaters like me :PPPP
Hey Leona- ha! I’m weird with my recipes. Although the bread (pandesal) is Filipino, having no standard white bread in the cupboard one day, I used this instead. I was determined to solve my french toast cravings somehow! LOL
Luckily though, as I now prefer to use pandesal. Its my soul food.
Why have I never heard of this marvellous dish before? Makes me think the French have a contender. Though I understand why you’d need a gym session afterwards. PS: Say miaow to Creamy for me!
Hey Belle- haha! Most likely because I just made it up on the spot. Interestingly though, pandesal originally drew similarities to the French baguette but then eventually became sweeter and more dense in texture.
Yes, I will do. Funnily, Creamy doesn’t meow but simply mutters a short adorable “aeh!”. Here’s pic: http://foodrehab.com.au/wp-content/uploads/2009/11/DSC02295.JPG
Oh, I’d never heard of pandesal before – is it similar to the soft white bread that’s common in most Asian bakeries?
PS: cute cat! 🙂
Hey Agnes- Think of pandesal as a cross between the sweet bread at Breadtop and a standard dinner roll. There is no softener either.
Creamy says – “aeh!” hehe
Hey Ellie- Thanks! my mind says follow the recipes but tummy says no. 😛 That and the fact that I’d run out of white bread!
Wow! This is the best french toast I have ever seen. Awesome!
Ooh look at that lovely eggy coating on top! 😀
Hey Lorraine- That’s the best bit with it being nice and crisp! I feel bad adding the maple as it turns it somewhat soggy…
I love French Toast! And a Filipino variant with melted vanilla ice cream??????? Yummo!!! Thanks for the great recipe! I’ll be trying it this Sunday for sure. Now to find me some Pandesal ….
Hey Joey- hehe- thanks! The vanilla ice cream add on is weird I know..my my style of cooking isn’t exactly orthodox! LOL Yes, try and hunt some Pandesal down.
Yum! I’m going to have to try this, as in this household we love pan de sal & French toast (or Australia toast as my 3yo has renamed it, bc “we live in Australia, Mummy” lol).
I made a bit of Pinoy fusion breakfast food myself the other day – homemade ensaymada (without toppings) cut in half like a bun, toasted, with Christmas ham & Brie inside. Damn it was good! I told my brother it covered most of our varied cultural background lol
Hey Melissa- homemade ensaymada?! Sounds amazing. Any leftovers? *HINT*