Pandesal French Toast

Looking for a way to enjoy leftover Pandesal? Try this Pandesal French Toast.

I love Pandesal a lot. In fact, I don’t mind having it on a daily basis. Pandesal is so soft, but there is a crusty part at the top and bottom, and is coated with breadcrumbs. It is slightly sweet and smells so good.

Personally, I enjoy Pandesal when dipped in coffee or when filled with fried egg or instant pancit canton (Filipino instant fried noodles). I always wanted to try other ways to enjoy Pandesal, but whenever I make them, everything’s gone before I could try something new. However, we had leftovers the last time I made Pandesal so I thought it’s the right time to make Pandesal French Toast.

This recipe uses the same ingredients as the usual French toast recipe like egg, milk, vanilla extract and cinnamon powder. However, I didn’t use sugar in this recipe because the syrup is sweet enough. If you want to add sugar, it’s your call.

CAN I USE OTHER BREAD ASIDE FROM PANDESAL TO MAKE THIS FRENCH TOAST?

Definitely. I just used Pandesal coz I’ve been wanting to make French toast using the same. You can use classic white bread, but brioche sandwich bread is best, I guess.

I served this with soft butter on top, homemade strawberry syrup (you can use maple syrup), and with fresh strawberries to balance the sweetness. The Pandesal just slightly absorbed the egg-milk mixture, so it didn’t become soggy. I loved how the fresh strawberries balanced the sweetness of the strawberry syrup.

NOTES:

• I used 8 Pandesal from this recipe. If using sandwich bread or brioche, you may need 8-10 (depending on the thickness of your bread).
• Instead of strawberry syrup, you can use maple syrup or even pancake syrup. You an even skip those and dust the top with powdered sugar.
• I didn’t add sugar in the egg-milk mixture because the syrup is already sweet. If you want to add sugar, add it as per your preference.
• I used cold Pandesal so I had to soak it longer to slightly absorb the egg-milk mixture.

WANNA SEE HOW I MADE THIS?

I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’d see something you’d like. If you do, please don’t forget to share, like and subscribe. Hope to see you there!

I am sharing this yummy breakfast with my friends at Fiesta Friday #402 where I will be co-hosting. Yay!!

Also sharing at Happiness is Homemade | What’s for Dinner? Sunday Link up #349 |

Print

Pandesal French Toast

Leftover Pandesal turned into Pandesal French toast. It is a new way to enjoy your favorite Filipino bread.

Course Breakfast

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3

Author Jhuls @ The Not So Creative Cook

Ingredients

• 8 pieces Pandesal or you can use sliced white bread or brioche
• 2 eggs
• ½ cup (125 ml) milk I used full fat milk
• ½ tsp vanilla extract
• Pinch of cinnamon powder
• Pinch of milk
• 1-2 tbsp butter
• Syrup to serve (I used homemade strawberry syrup)
• Fresh strawberries to serve (optional)
• Butter to serve

Instructions

1. Slice Pandesal in half. Set aside.
2. Add eggs, milk, vanilla extract, cinnamon powder and salt in a bowl. Mix well.
3. Soak the Pandesal slices for 15-30 seconds (see notes). Place them on a plate.
4. Melt butter in a pan over medium heat.
5. Add soaked Pandesal and cook for 2-3 minutes on each side or until browned.
6. Transfer to a plate. Serve with fresh strawberries, your preferred syrup and more butter on top.

Recipe Notes

• I used 8 Pandesal from this recipe. If using sandwich bread or brioche, you may need 8-10 (depending on the thickness of your bread.
• Instead of strawberry syrup, you can use maple syrup or even pancake syrup. You an even skip those and dust the top with powdered sugar.
• I didn’t add sugar in the egg-milk mixture because the syrup is already sweet. If you want to add sugar, add it as per your preference.
• I used cold Pandesal so I had to soak it longer to slightly absorb the egg-milk mixture.

 

If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).

Thanks a bunch for spending your precious time with me!

Please follow and like us: