Creamy and custardy—just like regular French toast—but dressed with pungent and spicy flavors.
I come from a savory-breakfast family. Our morning meals were usually filled with crispy fried eggs and warm flatbread to scoop up turmeric-tinged potato hash. But, as great as that sounds to me as an adult, all I wanted as a child were marshmallow-loaded cereals, ice-it-yourself toaster pastries, and sticky, syruped French toast.
Now that I have the agency to season up my French toast however I want, I’m set so solidly in the savory-breakfast camp that my eyes look right past the cinnamon and vanilla every time. This green curry French toast is inspired by my mother’s simple version with Thai green chili and onion. In contrast with the creamier milk-and-egg mixture used for a more classic French toast, hers was more of an, with just a splash of milk to thin it, and loaded with texture from diced onion.
I start by thickly slicing a rich bread, such as brioche or challah, into fat, one-inch slices. Using thicker slices will give you more of that creamy, custardy center to contrast the crispy exterior, while the tight crumb of a rich bread sops up the filling like a sponge and offers a hint of sweetness to the dish.staling process
is due to a combination of moisture loss and retrogradation, by which, after cooking and cooling, the starch molecules in the bread recrystallize into something much stiffer than before. In the cool temperatures of a refrigerator, the staling process moves swiftly, so I like to prepare for French toast by slicing and staling bread in the refrigerator the day before it'll get soaked.
For the custard, I keep it simple by starting with a store-bought curry paste that I gussy up to my taste. In a blender, I combine the curry paste with coconut milk, fresh cilantro and scallion, lime juice, and fish sauce before blending in eggs. In a
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