Thai Iced Tea French Toast
Recipe GLPR3bfc74ded06dad
Delicate slices of brioche French toast infused with brewed Thai tea, custard-soaked and pan-fried until golden. Served alongside sweet poached pears steeped in aromatic Thai tea, then finished with a dusting of powdered sugar and a drizzle of condensed milk for a sophisticated Thai-inspired breakfast or dessert.
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Ingredients
8 cups water
2 cups loose Thai tea
1 cup turbinado sugar
4 Bosc pears, peeled and cored
1 cup brewed Thai tea
3 large eggs
2 tablespoons turbinado sugar
2 tablespoons condensed milk
pinch pinch of salt
8½ inches sliced brioche or challah bread
4 tablespoons butter
powdered sugar for serving
condensed milk for serving
Directions
Bring 8 cups of water to a boil in a large saucepan. Remove from heat, then stir in the loose Thai tea and 1 cup turbinado sugar until the sugar is completely dissolved. Let the mixture steep for at least 15 minutes, then strain to remove the tea leaves, discarding the solids.
Place the peeled and cored pears into the strained Thai tea liquid. Bring to a gentle simmer over medium heat and cook for approximately 30 minutes, until the pears are tender when pierced with a fork. Remove from heat and set the pears aside in the tea liquid.
Brew the 1 cup of fresh Thai tea by steeping 4 tablespoons of loose Thai tea in 1 cup of hot water for 3-5 minutes, then straining.
In a medium bowl, whisk together the 1 cup of brewed Thai tea, 3 eggs, 2 tablespoons turbinado sugar, 2 tablespoons condensed milk, and a pinch of salt until well combined.
Cut the brioche or challah bread into individual slices. Dip each slice into the Thai tea custard mixture, soaking for 30 seconds on each side.
Heat 1 tablespoon of butter in a 10-inch sauté pan over medium-high heat. Once melted and shimmering, place 2 dipped bread slices into the pan. Cook for approximately 2 minutes per side until golden brown and the egg custard is set to 160°F internally. Transfer to a plate and repeat with the remaining butter and bread slices.
Serve the warm French toast immediately, topped with a poached pear, a dusting of powdered sugar, and a drizzle of condensed milk.
