Delicious, divine and heavenly French toast slathered with kaya coconut jam and a chunk of butter in between. This is by far the best French toast I have ever had.
What is Kaya?
Kaya is a type of jam made of coconut milk, eggs, sugar and pandan juice. It is a popular and favorite spread in Singapore and Malaysia. Served not only for breakfast but as an in-between snack throughout the day and night.
How do I know this? Well, I am proud to say that I am one of the guilty ones that snack on kaya toasts whenever I get the chance. Singapore has been my home for more than a decade. I think it is safe to say that my addiction to this ingenious spread is already ingrained in my foodie soul.
I learned about using kaya for French toast from one of the coffee shops here in Singapore. Their version is eggier though. In fact, I suspect there’s less or no milk in their mixture so the toast is a bit dry on the outside.
The toast we are making today is fluffy on the outside and luscious on the inside. The butter sandwiched in between is the secret to that. I recommend using salted. It is the perfect compliment to kaya; making its sweetness less overpowering.
As soon as the sandwich is soaked in the egg mixture, toast it immediately in a warm buttered griddle or pan. Soaking it for too long will make the bread soggy. The butter in between will drench the jam while toasting. And that is what we are aiming for.
Best serve with black coffee, tea and even with a cold glass of orange juice. Trust me on this.
Kaya is widely available in all grocery stores here in Singapore. It can also be made at home although I have not tried making one myself. Amazon is selling a few brands so you can get hold of this spread even if you are not in Singapore.
Watch the video on how to make Kaya Coconut Jam French Toast
Kaya Coconut Jam French Toast
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon white sugar
- pinch of salt
- 1/4 teaspoon vanilla (optional)
- cold salted butter (sliced)
- 4 slices bread
- kaya coconut jam
- powdered sugar (optional)
- In a shallow dish, beat egg. Add milk, sugar, vanilla, and pinch of salt. Whisk all together.
- Slather an equal portion of kaya spread on the slices of bread. Place the sliced butter in the middle of one slice then top with the remaining bread.
- Melt butter in a skillet over medium heat.
- Dunk the sandwich in the egg mixture, coating both sides. Immediately place on the skillet. Toast both sides until golden brown.
- Transfer to a serving plate and sprinkle with powdered sugar if you like. Best serve with black coffee and tea. Enjoy!
Recipe Notes and Tips:
- I recommend using salted butter. It is the perfect compliment to kaya as it will make its sweetness less overpowering.
- Use cold solid butter for easier handling.
- As soon as the sandwich is soaked in the egg mixture, toast it immediately in a warm buttered griddle or pan. Soaking it for too long will make the bread soggy.
- Just double the recipe for more servings.