This French toast recipe gets a savory twist from spicy and funky green curry paste. We amp up store-bought curry paste with fresh herbs and additional lime juice and fish sauce. Blending the curry base and soaking the bread well in advance ensures that the curry soaks all the way through, for a flavorful, custardy center. With the prep work squared away the night before, this dish is perfect for any lazy Sunday.
Why It Works
- Fresh cilantro, scallion, and lime bump up the flavor of store-bought curry paste.
- Extra-thick slices of bread give you a custardy center to contrast the crisp exterior.
- Soaking the bread overnight ensures that the curry gets to the core.
- A final drizzle of molasses or maple offers a sweet contrast to the spicy curry.
- Yield:Serves 4
- Active time: 1 hour
- Total time:2 to 12 hours
- 1 can coconut milk (13 1/2 fluid ounces; 400ml)
- 1/2 cup green curry paste (3 1/2 ounces; 100g)
- 1/4 bunch cilantro (1 ounce; 28g), roughly chopped
- 6 scallions, both white and green parts, roughly chopped (1 ounce; 28g)
- 2 tablespoons lime juice (1 ounce; 28g), from about 1 lime
- 1 tablespoon fish sauce (1/2 ounce; 14g)
- 4 large eggs
- 8 (1-inch-thick) slices day-old bread (about 14 ounces; 400g); brioche, challah, and Pullman loaves work best (see note)
- Butter, for cooking
- To Serve:
- 4 to 8 Crispy Fried Eggs
- Additional chopped cilantro and scallion, for garnish
- Molasses or maple syrup
In the jar of a blender, blend together coconut milk, green curry paste, cilantro, scallion, lime juice, and fish sauce until smooth. Add eggs and blend until combined.
Pour coconut mixture into a large roasting pan or 9- by 13-inch baking dish. Add sliced bread and allow to soak at least 1 hour at room temperature, or preferably overnight in the refrigerator, flipping once during the soak to coat both sides.
Preheat a 12-inch cast iron or nonstick pan over medium heat. Add 2 tablespoons (30g) butter and heat until foamy. Add 2 to 3 pieces soaked bread and cook until browned on both sides and heated through, about 10 minutes. Repeat with remaining bread and additional butter, holding cooked French toast warm in a 250°F (120°C) oven until ready to serve. Serve French toast with crispy fried eggs, chopped cilantro and scallion, and a drizzle of molasses or maple.