Coconut Stuffed Rose water French Toast

For Priya’s ‘Global Kadai – Indianized French Toast‘ Event, I decided that I wanted to do a stuffed french toast. This event is about Indianising any given dish from a world cuisine and was started by ‘Cilantro’.

I wanted to make a bread version of my favorite sweet from Adyar Ananda Bhavan – Sweet coconut poli. I made the coconut filling and instead of adding vanilla essence to the custard mixture, I added rose water. It tasted and smelled divine..We enjoyed it for our evening snack, and the whole house smells like a sweet shop now. 🙂

Ingredients:
For filling:
1 tsp ghee
1 tbsp broken cashews
1/4 cup grated coconut
2 tbsp sugar
1/2 tsp cardamom powder

For custard:
1 egg
2 tbsp cream
1 tbsp sugar
1 tsp rose water

4 slices bread
1/2 tsp ghee for smearing

Method:
To prepare the filling, melt the ghee in a small frying pan over medium heat. Add the broken cashews and fry until golden brown. Add the coconut, toss to combine and remove from heat. While still warm, add the sugar and the cardamom powder. Mix to combine.

In a bowl, make the custard by beating an egg until foamy. Add the cream and sugar and beat until the sugar is well incorporated. Add the rose water and mix. Set aside.

Assemble the french toast by placing the coconut filling between two layers of bread. Carefully, immerse the bread in the custard mixture to coat. Flip and coat the other side. Over medium heat, fry the stuffed french toast with a drizzle of ghee. Enjoy while warm..

Verdict: The cardamom flavored coconut with the nutty cashews was awesome inside the french toast. Some people don’t like french toast because of the eggy smell that it has. The addition of the rose water completely neutralized that smell and gave it a floral aroma. If you are one such persons..try the gulabi french toast. 🙂 You will fall in love with french toast.

Pin ItFollow Me on Pinterest

3 Comments

Leave a Reply