A couple of days ago I “escaped” to Montreal for a weekend getaway (because why not). I finally got to try the famous brunch place called “Le Passé Composé” where there’s always a lineup. One good thing about traveling alone is that you can always grab a seat at the bar instead of waiting to be seated lol. Their signature poached egg with foie gras and Panko French toast definitely did not disappoint.
It’s actually not that hard to make crunchy Panko French toast at home. The dish is just heavenly for carbs lovers. Serve the Panko French toast warm with fresh fruits and honey / syrup, what a satisfying breakfast meal!
Ingredients (serves 1):
- 2 slices bread
- 40-60 ml milk
- 1 large egg
- Panko breadcrumb
- butter, sugar (up to you)
- Whisk together egg, milk and sugar, dip bread in egg mixture.
- Place Panko on a plate. Coat both sides of bread slices with bread crumbs.
- Heat a non-stick pan, melt butter. Place bread coated with Panko in the pan, cook over medium-low heat.
- When one side turns golden and crunchy, flip the bread, cook until both sides are golden.
Adjust amount of sugar and butter according to personal preference. I usually omit sugar because I like to serve the dish with fruits and honey / syrup. The more butter you add, the crunchier the French toast becomes, also more fattening of course.
Serve warm with fresh fruits, drizzle with honey or syrup.
Carbs make me happy.
Panko French toast has such an interesting texture.
See? Making small changes can lead to a huge difference.