MENTEGA KACANG DAN KAYA FRENCH TOAST

PEANUT BUTTER AND KAYA FRENCH TOAST

This version of French toast is a hugely popular kopitiams (coffee shop) staple. The eggy bread is deep-fried, topped with salted butter and slathered with syrup. Clearly it’s not diet-friendly, but it is delicious! I’ve pan-fried it so it becomes a marginally healthier (though still indulgent) breakfast dish or dessert. It’s even more tasty served with crispy bacon, Kopitiam eggs (here ) or fresh fruit.

Makes 2 slices of French toast

3 tbsp Caramel Coconut Curd (here )

4 thick slices of white bread

3 tbsp crunchy peanut butter

1 large free-range egg, lightly beaten

2 tbsp full-fat milk

knob of butter

golden syrup, to serve (optional)

Spread half of the curd on a slice of bread and half the peanut butter on another. Sandwich them together and set aside. Repeat with the other 2 slices of bread.

Place the beaten egg and milk in a shallow dish and beat together with a fork.

Dip the sandwiches into the egg mixture 1 at a time, making sure they are fully coated, leaving them to sit in the mixture for 30 seconds.

Melt the butter in a large frying pan over a medium heat and place the soaked sandwiches in the pan (or fry them 1 at a time if your pan isn’t big enough). Cook until 1 side is brown all over and starting to crisp up, then flip over and cook the other side.

Remove from the heat, transfer to plates and drizzle with golden syrup, if you like.

TIP: If you don’t fancy making your own Caramel Coconut Curd, buy it at the Oriental supermarket. It comes in jars and is available in two flavours: caramel or pandan.