Pandan Sourdough French Toast with Bak Chor Mee Soup Glaze

A unique Singaporean breakfast experience! This recipe elevates the classic French toast with fragrant pandan-infused sourdough, complemented by a surprising and savory Bak Chor Mee soup-inspired glaze. Topped with whipped coconut cream, it's a delightful fusion of sweet and savory.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

S$2.11

Season:

☀️ Summer•tropical•monsoon-comfort

Meal Type:

Breakfast•Soup

Cuisine:

French•Thai

Mood:

Healthy

Ingredients

Servings

8slicesSourdough bread(Preferably day-old, about 1-inch thick)

S$2.50

4leavesPandan leaves(Knotted, or 1 teaspoon pandan extract)

S$1.00

4Eggs(Large)

S$1.20

0.5cupFull-fat milk

S$0.30

0.3cupCoconut milk(Canned, full-fat)

S$0.40

2tablespoonsGranulated sugar

S$0.05

1teaspoonVanilla extract

S$0.15

2tablespoonsUnsalted butter(For cooking)

S$0.25

1cupBak Chor Mee Soup Base(Prepared (recipe follows))

S$1.50

1tablespoonSoy sauce(Light soy sauce)

S$0.05

1teaspoonOyster sauce(Vegetarian oyster sauce if preferred)

S$0.10

1teaspoonSugar

S$0.05

0.3teaspoonWhite pepper

S$0.03

0.5cupCoconut cream(Chilled, for whipping)

S$0.50

1tablespoonPowdered sugar(For coconut cream, optional)

S$0.05

2tablespoonsToasted coconut flakes(For garnish)

S$0.30

Total Cost

S$8.43

S$2.11 per serving

The Method

1
**Prepare the Pandan Infusion:** In a medium saucepan, gently heat the milk, coconut milk, and knotted pandan leaves (or pandan extract) over low heat for 5 minutes. Do not boil. This infuses the milk with the aromatic pandan flavor. Remove from heat and let steep for another 10 minutes. Remove pandan leaves.
2
**Make the French Toast Batter:** In a large bowl, whisk together the infused milk mixture, eggs, granulated sugar, and vanilla extract until well combined and slightly frothy. The batter should have a pale green hue and a sweet, fragrant pandan aroma.
3
**Prepare the Bak Chor Mee Soup Glaze:** In a small saucepan, combine the prepared Bak Chor Mee soup base, soy sauce, oyster sauce, sugar, and white pepper. Heat over low heat, stirring constantly, until the sugar is dissolved and the glaze slightly thickens. This glaze should be savory, sweet, and umami-rich.
4
**Soak the Bread:** Dip each slice of sourdough bread into the pandan-infused batter, ensuring both sides are evenly coated. Let the bread soak for about 15-20 seconds per side, allowing it to absorb the flavors without becoming soggy.
5
**Cook the French Toast:** Melt a tablespoon of butter in a large skillet or griddle over medium heat. Once the butter is melted and the pan is hot, place the soaked bread slices in the skillet, being careful not to overcrowd the pan.
6
**Cook until golden brown:** Cook the French toast for 2-3 minutes per side, or until golden brown and cooked through. The bread should be crisp on the outside and soft and custardy on the inside. Add more butter to the skillet as needed.
7
**Whip the Coconut Cream:** While the French toast is cooking, whip the chilled coconut cream with powdered sugar (if using) until soft peaks form. Be careful not to over-whip.
8
**Assemble and Serve:** Place two slices of Pandan Sourdough French Toast on each plate. Drizzle generously with the warm Bak Chor Mee Soup Glaze. Top with a dollop of whipped coconut cream and a sprinkle of toasted coconut flakes.
9
**Serve immediately:** Enjoy the delightful combination of sweet pandan, savory Bak Chor Mee, and creamy coconut!

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My Notes

Nutrition Information

Nutrition per serving (200g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

25 g

28% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

Chef tip 1: For a more intense pandan flavor, use pandan extract in addition to the pandan leaves.

Chef tip 2: Prepare the Bak Chor Mee soup base ahead of time to save time in the morning. You can use instant Bak Chor Mee soup mixes or make it from scratch using pork broth, dried shrimp, minced pork, and mushrooms.

Chef tip 3: If you don't have coconut cream, you can use heavy cream instead, but the coconut flavor will be less pronounced.

Cooking Equipment

Large bowl

Whisk

Stovetop

Large skillet or griddle

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Chef tip 1: For a more intense pandan flavor, use pandan extract in addition to the pandan leaves.

Chef tip 3: If you don't have coconut cream, you can use heavy cream instead, but the coconut flavor will be less pronounced.

Pandan Sourdough French Toast with Bak Chor Mee Soup Glaze

Ingredients

The Method